Linguini with fresh spinach and ricotta

Written by Catherine Saxelby on Monday, 14 January 2013.
Tagged: diabetes friendly, easy, egg-free, healthy cooking, healthy recipe, high fibre, light meal, meatless, pasta, vegetarian

Ready In: 25 minutes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

A colourful and fresh dish for a lunch or light dinner. Serve this up in 20-25 minutes for a perfect midweek dinner that even the kids will love. Substitute whatever herbs are handy (I'm thinking basil, sage, oregano or even lemon thyme), and for an extra kick go for some chilli, garlic or, as we opted for, some fresh lemon zest... delish!

Ingredients

375 g linguine or fettuccine (green or plain)
250 g punnet of halved or quartered cherry tomatoes, or 3 diced ripe tomatoes
1 tablespoon olive oil
1 tablespoon lemon juice (and grated zest if desired)
1/3 cup parsley leaves, torn
75 g baby spinach leaves (approx 2 1/2 cups)
1 cup (225 g) low-fat ricotta, crumbled

Nutrition per serve

1860 kilojoules (440 Calories), 10 g fat (including 3 g saturated fat), 21 g carbohydrate (including 2 g sugars), 2 g fibre and 250 mg sodium. Read our nutrition rating system.

Directions

1. Cook pasta in a large saucepan of boiling water for 12-15 minutes OR according to packet directions. Drain well.

2. Meanwhile, heat oil in a small pan on low. Add tomatoes, lemon juice and parsley and cook for 1 minute, until aromatic. Add spinach and cook on high heat until just wilted.

3. Add drained fettuccine and toss through gently with ricotta to just mix. Season to taste.