7

Spaghetti with Creamy Spinach Sauce

Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Our creamy spinach sauce is so versatile that you should make extra to have on hand for an omelet filling or baked potato topping.
Ingredients

table salt

tsp, for cooking pasta

fresh spinach

8 oz, baby leaves (about 8 cups)

water

2 Tbsp

uncooked whole wheat pasta

8 oz, spaghetti

olive oil

2½ tsp, extra-virgin

uncooked onion(s)

1¼ cup(s), chopped

minced garlic

2½ tsp

table salt

½ tsp

black pepper

½ tsp, freshly ground

fat-free ricotta cheese

1¼ 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; set aside.
  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.
Notes
*Chopped fresh or sun-dried tomatoes, or chopped roasted red peppers, make a nice addition to this recipe (could affect SmartPoints value).

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