Lemon Ricotta Lentil Pasta
Nutrition Facts
4 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
500 |
|
| % Daily Value* | ||
| Total Fat 25 g | 39% | |
| Saturated Fat 9 g | 44% | |
| Cholesterol 45 mg | 15% | |
| Sodium 610 mg | 26% | |
| Total Carbohydrate 47 g | 16% | |
| Dietary Fiber 10 g | 38% | |
| Sugars 3 g | ||
| Includes Added Sugars | % | |
| Protein 26 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 35% | |
| Iron | 10% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 box Tolerant Lentil Pasta
- 2 tsp Garlic, minced
- ¼ cup Olive Oil
- 1 cup Whole Milk Ricotta
- 1 cup Grated Parmesan Cheese
- ¼ cup Lemon Juice
- ½ Lemon, zested
- 8 ounces Baby Spinach
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ cup Fresh Parsley, as a garnish
Method of Preparation
Step 1
Bring a pot of water to a boil and cook pasta according to instructions. Drain and reserve 1 cup of water.
Step 2
Return the pot to medium heat and add olive oil. Add garlic and cook until fragrant.
Step 3
Whisk in ricotta,¾ cup of parmesan cheese, lemon juice and zest, salt, and pepper. Mix until well combined.
Step 4
Add ½ cup of cooking water to the pot and mix until smooth. (Add additional water if needed)
Step 5
Return the pasta to the pot and add the spinach. Mix well and continue to cook until the spinach begins to wilt.
Garnish with parsley and the remaining parmesan cheese.
