Sun Dried Tomato Dill Linguine
Ingredients
The pasta
-
4
servings
whole wheat linguine
-
1
cup
reserved pasta water
The sauce
-
½
cup
ricotta cheese
-
2
cups
spinach
-
3
tablespoons
Sun Dried Tomato Dill seasoning mix
Instructions
- Cook the linguine and reserve 1 cup of the boiled pasta water.
- In a food processor, mix the Sun Dried Tomato Dill seasoning with the ricotta cheese, adding a little heavy cream or milk if necessary.
- Combine the ricotta mixture with the cooked pasta, adding spoonfuls of reserved pasta water until the sauce reaches the desired consistency.
- Top with crumbled cheese like Gorgonzola.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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