Summer Herb Pasta
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb campanelle or corkscrew pasta1 cup fat free ricotta cheese1/4 cup crumbled reduced fat feta cheese1/2 tsp freshly grated lemon peel1/4 tsp salt1/4 tsp freshly ground black pepper1/2 cup loosely packed fresh parsley leaves, chopped1/2 cup loosely packed fresh mint leaves, chopped1/2 cup(s) loosely packed fresh basil leaves, chopped4 plum tomatoes, chopped
Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.
Meanwhile, in bowl, combine ricotta, feta, lemon peel, salt, and black pepper.
Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user FITFOR50NOW.
Meanwhile, in bowl, combine ricotta, feta, lemon peel, salt, and black pepper.
Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.
Number of Servings: 4
Recipe submitted by SparkPeople user FITFOR50NOW.
Nutritional Info Amount Per Serving
- Calories: 243.3
- Total Fat: 3.5 g
- Cholesterol: 52.6 mg
- Sodium: 266.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 3.2 g
- Protein: 13.9 g
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