Penne with Ricotta and Greens

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Penne with Ricotta and GreensRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.

Serves 4 (serving size: about 2 cups)


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12 ounces uncooked whole-wheat penne rigate
2 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup part-skim ricotta cheese
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (5-ounce) package fresh baby spinach, coarsely chopped
2 ounces baby arugula
1 bunch watercress, trimmed
3 tablespoons shaved pecorino Romano cheese


1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

2. Heat a large skillet over medium-high heat. Add oil, onion, red pepper, and garlic; sauté 2 minutes. Add pasta, reserved 1/4 cup pasta water, ricotta, lemon juice, salt, and black pepper; cook 1 to 2 minutes. Remove from heat.

3. Combine spinach, arugula, and pasta mixture in a large bowl, stirring until spinach begins to wilt. Stir in watercress. Top with pecorino cheese.

Created date

April 2015

Nutritional Information

Calories 388
Fat 9.4 g
Satfat 2.8 g
Monofat 2.8 g
Polyfat 2.7 g
Protein 18 g
Carbohydrate 71 g
Fiber 11 g
Cholesterol 14 mg
Iron 4 mg
Sodium 421 mg
Calcium 229 mg