My Quick and Easy Lower Fat Penne
Elevate your weeknight dinners with "My Quick and Easy Lower Fat Penne," a wholesome and flavorful pasta recipe that’s ready in just 30 minutes! This dish combines hearty whole wheat penne and a rich, creamy tomato sauce made lighter with low-fat ricotta cheese. Packed with nutrient-rich baby spinach and seasoned with a fragrant blend of garlic, Italian herbs, and a hint of red pepper flakes, this lower-fat pasta dish is both satisfying and guilt-free. Topped with a sprinkle of Parmesan and fresh basil, it’s a simple yet sophisticated meal perfect for the health-conscious cook. Whether you're looking for a quick dinner idea or a lighter pasta option, this recipe delivers on convenience, flavor, and nutrition!
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Ingredients
- 300 grams whole wheat penne pasta
- 1 tablespoon olive oil
- 2 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 400 grams canned diced tomatoes (no salt added)
- 100 grams baby spinach, fresh
- 120 grams low-fat ricotta cheese
- 30 grams grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 10 grams fresh basil leaves, chopped (for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Step 3
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Step 4
Stir in the canned diced tomatoes, dried Italian seasoning, red pepper flakes, salt, and black pepper. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally.
Step 5
Add the fresh baby spinach to the skillet and cook for another 2-3 minutes, or until the spinach has wilted.
Step 6
Reduce the heat to low and gently fold in the low-fat ricotta cheese. Mix until the sauce is creamy and well combined. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Step 7
Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the sauce.
Step 8
Taste and adjust the seasoning as needed.
Step 9
Serve the penne warm, topped with grated Parmesan cheese and a sprinkle of fresh chopped basil leaves.
Nutrition Facts
| Serving size | (1099.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1653.5 |
| Total Fat 39.3g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 75.6mg | 0% |
| Sodium 3090.3mg | 0% |
| Total Carbohydrate 252.7g | 0% |
| Dietary Fiber 31.9g | 0% |
| Total Sugars 27.8g | |
| Protein 71.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1013.0mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 2888.3mg | 0% |
Source of Calories