Diabetic Cooking

Pasta with Spinach and Ricotta



  • 8 ounces uncooked tricolored rotini pasta
  • Nonstick cooking spray
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 teaspoons minced garlic
  • 1 cup fat-free or part-skim ricotta cheese
  • 1/2 cup water
  • 3 tablespoons grated Parmesan cheese, divided
  • Salt and black pepper


Cook pasta according to package directions. Drain well; cover and keep warm.

Spray large skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta, water, and 1 1/2 tablespoons Parmesan cheese. Season with salt and pepper.

Add pasta to skillet; stir until well blended. Sprinkle with remaining 1 1/2 tablespoons Parmesan cheese.

Tip: For a special touch, garnish with fresh basil leaves.

Yield: 4 servings.

Serving size: about 3/4 cup pasta.

Nutrition Facts Per Serving:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 17 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 278 mg, Fiber: 4 g

Exchanges per serving: 3 Bread/Starch, 1 Meat.

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