from www.care2.com
INGREDIENTS
12 ounces pasta, any kind you like (the author recommends spinach fettucine, medium shells, or a tri-colored pasta)
2 tablespoons butter or non- hydrogenated margarine
1 cup part-skim ricotta cheese
1/3 cup grated fresh Parmesan cheese
Salt and freshly-ground pepper to taste
One 10-to 12-ounce package fresh spinach, well washed and stemmed
1. Cook the pasta according to package directions and drain, reserving 1/2 cup of the hot pasta cooking water. Transfer the pasta to a serving container, toss with 1 1/2 tablespoons of the butter or margarine, and cover.
2. In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended. Stir into the pasta along with the Parmesan, and season with salt and pepper.
3. Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta. This should take only a minute or two. Drain the spinach well and chop coarsely. Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon butter or margarine. Serve at once, topping each serving with some of the steamed spinach.
Serves 4.
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