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Lunch

Pasta with ricotta, spinach, and cherry tomatoes

About 584 kcal, 26 g of protein, 60 g of carbs, and 25 g of fat per serving. It works well for lunch, and takes about 20 minutes to prepare.

Vegetarian

Pasta with ricotta, spinach, and cherry tomatoes - about 584 kcal per serving
584kcal
26 gprotein (19% of energy)
60 gcarbs
25 gfat
6 gfiber
20 minprep time

Ingredients (1 serving)

  • Dry wheat pasta70 g
  • Ricotta80 g (about 4 tablespoons)
  • Spinach100 g
  • Tomato150 g
  • Garlic5 g
  • Olive oil10 g (about 1 tablespoon)
  • Parmesan10 g
  • Seasonings and extras: salt, pepper, nutmeg

Instructions

  1. Cook the pasta al dente and reserve half a cup of the cooking water.
  2. Sauté the pressed garlic in olive oil, add the halved cherry tomatoes, and cook for 2 minutes. Add the spinach and let it wilt.
  3. Add the ricotta and a little pasta water. Stir until smooth, then season with salt, pepper, and nutmeg.
  4. Toss the sauce with the pasta and sprinkle with grated Parmesan.

You can use cottage cheese blended with a tablespoon of pasta cooking water instead of ricotta.

Nutrition information per serving

Per servingAmount
Calories584 kcal
Protein26.3 g
Carbs59.8 g
of which sugars6.6 g
Fiber6.3 g
Fat24.8 g
of which saturated10 g
Salt0.7 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 19% of the energy, carbs 42%, and fat 39%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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