Veggie Ricotta Pasta
By: Julie M.
Published: Wednesday, March 30, 2011 - 11:54am

Ingredients




8 ounces Cooked Pasta
1 teaspoon Lemon Pepper
3/4 cup Veggie or Chicken Broth
1 tablespoon Olive Oil
2 cloves Garlic
1 Lemon, Squeezed
1/4 cup White Wine
6 ounces Fresh Spinach
1 bunch Basil, Chopped
15 Oz. Ricotta Cheese
1 cup Cherry Tomatoes, Halved
1/2 teaspoon Salt
1/4 teaspoon Pepper

Preparation

1 Over medium heat add to a pan the broth, olive oil, garlic, lemon juice, lemon pepper, white wine, salt and pepper. 2 Allow it to heat up for a minute or two and then add in the spinach and basil. Let cook until wilted. 3 Add in the cooked pasta and stir it to coat completely. Remove from heat and stir in the ricotta and the tomatoes. 4 Add additional salt if needed and serve.