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Orecchiette with Ricotta and Spinach

Orecchiette with Ricotta and Spinach

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 304.2
Total Carbs 45.1 g
Dietary Fiber 2.2 g
Sugars 2.1 g
Total Fat 8.1 g
Saturated Fat 2.7 g
Unsaturated Fat 0.5 g
Potassium 63.4 mg
Protein 11.8 g
Sodium 155.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 lb  orecchiette pasta
1 tbsp  Oil, olive, extra virgin
1 each  medium garlic cloves
16 oz  fresh spinach leaves
1 pinch  salt
1 tsp  black pepper
1 pinch  ground nutmeg
0 1/2 cup  Cheese, ricotta, whole milk
  1. Bring a large pot of salted water to a boil. Drop the pasta in it and cook for 12 to 14 minutes, until al dente.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and stir it for 30 seconds. Add the spinach, salt, pepper, and nutmeg, and cook for 1 to 2 minutes, just until the spinach begins to wilt. Remove from the heat, and place the spinach mixture in a large bowl with the ricotta cheese.
  3. Drain the pasta; immediately toss it with the spinach and ricotta, and serve at once.

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