1 10-ounce package frozen leaf spinach, thawed
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 small onion, chopped moderately fine
1 large clove garlic, peeled and minced
1 1/3 cups fat-free, low-sodium, or regular chicken broth, plus more if needed
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried marjoram leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper, or to taste
1 1/2 cups reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt (optional)
6 ounces (about 1 3/4 cups) rotini or similar corkscrew-shaped pasta, cooked according to package directions (or use 3 cups leftover cooked rotini pasta)
A handful at a time, firmly squeeze all excess moisture from the spinach. Then, stir it with a fork to fluff it up. Discard any tough stem pieces. Transfer the spinach to a cutting board and chop finely; set aside. In a 12-inch nonstick skillet, heat the oil to hot but not smoking over high heat. Add the mushrooms and onion. Adjust the heat so the vegetables cook rapidly but do not burn. Cook, stirring, until the vegetables are just beginning to brown, about 4 minutes. Stir in the garlic and continue cooking until the mushrooms are lightly browned, about 2 minutes longer. Stir in the broth, spinach, thyme, marjoram, nutmeg, and pepper. Adjust the heat so the mixture simmers, and cook, uncovered and stirring occasionally, for 6 to 9 minutes or until the spinach is tender. Stir in the ricotta and half the Parmesan cheese. Lower the heat and heat just until piping hot; do not boil. Add the salt, if desired. If necessary, thin the sauce with a little more chicken broth. Toss the sauce with the pasta, then sprinkle the remaining Parmesan cheese over top.
Preparation Time: 20 minutes
Servings: 4
Serving Size: 1 1/2 cups
Exchanges per serving: 2 1/2 Starch, 2 Lean Meat, 1 Vegetable, 1/2 Fat
Per Serving: 350 calories, 9g fat, 3g fiber, 45 mg cholesterol, 509 mg sodium, 45g carbs, 7g sugars, 26g protein
