Spaghetti with Creamy Spinach Sauce
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our creamy spinach sauce is so tasty that you should make extras for an omelet filling or baked potato topping. Toss in some sun-dried tomatoes for colour.
Ingredients
Table salt
⅛ tsp(s)
Fresh spinach
8 oz, baby leaves (about 8 cups)
Uncooked whole wheat pasta
8 oz, spaghetti
Olive oil
2½ tsp(s), extra-virgin
Onion
1¼ cup(s), chopped
Minced garlic
2½ tsp(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Fat-free ricotta cheese
1¼ cup(s)
Water
2 cup(s)
Instructions
1
Bring a large pot of lightly salted water to a boil.
2
Meanwhile, to make sauce, heat a large nonstick skillet over medium-high heat; add spinach and sprinkle with water. Cook, tossing, until spinach wilts down and becomes tender, about 3 minutes; remove cooked spinach from skillet. (If your skillet isn’t large enough, cook in 2 batches.) When spinach is cool enough to handle, squeeze out excess water.
3
Add pasta to boiling water and cook according to package directions.
4
While pasta cooks, heat oil in same nonstick skillet. Add onion, garlic, salt and pepper; cook over medium heat, stirring often, until onion is very tender and light golden, about 6 to 8 minutes. Stir in spinach; toss until mixed.
5
Drain pasta, reserving 1/2 cup of cooking water. Transfer pasta to a serving bowl; add spinach mixture and ricotta. Toss, adding 1/4 cup (or more) of reserved pasta cooking water to make a creamy sauce. Serve hot. Yields about 1 3/4 cups per serving.
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