Veggie Ricotta Pasta

Name: Veggie Ricotta Pasta
Ingredients: 3/4 cups Veggie (or Chicken) Broth; 1 Tablespoon Olive Oil; 2 cloves Garlic, Minced; 1 whole Lemon, Squeezed; 1 teaspoon Lemon Pepper; 1/4 cups White Wine; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 6 ounces, weight Fresh Spinach; 1 bunch Basil, Chopped; 8 ounces, weight Pasta, Cooked; 15 ounces, weight Ricotta Cheese; 1 cup Cherry Tomatoes, Halved

13 ingredients

6 steps

Ingredients

3/4 cups Veggie (or Chicken) Broth
1 Tablespoon Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Squeezed
1 teaspoon Lemon Pepper
1/4 cups White Wine
1/2 teaspoons Salt
1/4 teaspoons Pepper
6 ounces, weight Fresh Spinach
1 bunch Basil, Chopped
8 ounces, weight Pasta, Cooked
15 ounces, weight Ricotta Cheese
1 cup Cherry Tomatoes, Halved

Directions

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.
3

Let cook until wilted.
4

Add in the cooked pasta and stir it to coat completely.
5

Remove from heat and stir in the ricotta and the tomatoes.
6

Add additional salt if needed and serve.