Lemon Ricotta Spaghetti with Spinach

So, as I have decided to lose a few LB’s and cut out my carbs except for at dinner, carbs are kind of my focal point at dinner. When you look forward to it ALL day… it’s a special meal! I never knew you basically go through a type of detox from carbs and sugars when you start to cut them out. I mean, back in college I did the “South Beach Diet” and I remember something about that. 🙂 I truly am realizing it though. Cravings because your body is wondering what the heck is going on!
So, I decided I need carbs. I do need to cut back as I’ve previously said because it gets a bit ridiculous. … but I needed more veggies and greens and FRESH fruits in my life!
At least this pasta dish has spinach greens and lemon zest! Right?! 🙂 Ricotta cheese adds protein too!  I calculated an approximate 8g of protein per serving, and if you toss some shrimp or chicken in it (as suggested by my awesome friend) it will up that protein content quite a lot!

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Ingredients

Salt and pepper to taste
1/2 pound spaghetti
1/2 cup whole-milk ricotta
1 tablespoon olive oil
1 teaspoons grated lemon zest
1 TB lemon juice
1/4 tsp garlic powder
1 cup chopped (or whole) baby spinach
2-3 tsp. Parmesan cheese
1/2 tsp oregano
1/4 tsp dried thyme
1/4 cup pasta water set aside

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Preparation

Prep: 5 Minutes
Cook: 10 Minutes
* Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes.
* In a bowl, stir together ricotta, olive oil, lemon zest and salt&pepper, garlic salt, grated parmesan, lemon juice, oregano and thyme. Season with salt and pepper.
*Drain spaghetti, reserving 1/2 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/4 cup pasta cooking water. Toss well, adding more pasta cooking water 1 Tbsp. at a time, if necessary. Serve hot.

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This was quite delicious! Filling as well! I enjoyed every last bite! 😉

And now, for the quote of the day:

My husband’s current favorite meme going around the Internet

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