Kamut Pasta with Peas and Ricotta

Name: Kamut Pasta with Peas and Ricotta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cups cooked kamut or buckwheat penne fusilli or spaghetti (or another gluten-free pasta); 1/2 package frozen spinach (defrosted and drained); 2/3 cup frozen baby peas; 1 tbsp unsalted butter; 1 garlic clove minced; 1 tbsp olive oil; 2 1/2 cups low-fat ricotta cheese; 2-3 fresh basil leaves chopped; Sea salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 1/2 cups cooked kamut or buckwheat penne, fusilli or spaghetti (or another gluten-free pasta)1/2 package frozen spinach (defrosted and drained)2/3 cup frozen baby peas1 tbsp unsalted butter1 garlic clove, minced1 tbsp olive oil2 1/2 cups low-fat ricotta cheese2-3 fresh basil leaves, choppedSea salt and pepper to taste

Directions

Bring a pot of water to a boil with generous amounts of sea salt added. Add the pasta and cook until al dente. In the last few minutes of cooking, add the spinach and frozen peas to the boiling pasta. Reserving 1/2 cup of pasta water, drain the pasta and peas. Return the pasta and peas to the pot. Toss the pasta and peas with the butter, olive oil, garlic, ricotta cheese and half the chopped basil. Add the pasta water to create a thin sauce that coats the pasta. Season with salt and pepper. Serve in pasta bowls and garnish with the remaining fresh basil.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEANNIE1966.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 216.9
Total Fat: 3.3 g
Cholesterol: 45.3 mg
Sodium: 244.9 mg
Total Carbs: 27.5 g
Dietary Fiber: 3.1 g
Protein: 18.7 g

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