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- 4 ounces dried whole grain bow-tie or mostaccioli pasta
- 6 ounces fresh Swiss chard or spinach
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/3 cup light ricotta cheese
- 2 tablespoons fat-free milk
- 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Dash ground nutmeg
- 1 medium tomato, seeded and chopped
- 2 tablespoons shredded Parmesan cheese
1. Cook pasta according to package directions, except omit any oil or salt. Drain well. Return pasta to hot saucepan. Cover and keep warm.
2. Meanwhile, cut out and discard center ribs from Swiss chard or remove stems from spinach. Coarsely chop greens; set aside. In a large nonstick skillet heat oil over medium heat. Add garlic; cook for 15 seconds. Add Swiss chard or spinach. Cook over medium-low heat about 3 minutes or until greens are wilted and tender, stirring frequently. Stir in ricotta cheese, milk, basil, salt, pepper, and nutmeg. Cook and stir for 3 to 5 minutes more or until heated through.
3. Add the ricotta mixture and tomato to cooked pasta; toss gently to combine. Sprinkle individual servings with Parmesan cheese.
- Servings Per Recipe 2,
- cal. (kcal) 307,
- Fat, total (g) 8,
- chol. (mg) 14,
- sat. fat (g) 2,
- carb. (g) 51,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 6,
- pro. (g) 14,
- sodium (mg) 435,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 1,
- Fat () 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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