Mediterranean pasta with lemon ricotta #easyrecipe #recipe #dinner #dinnerideas #shorts #foodshorts

MEDITERRANEAN PASTA AND LEMOM RICOTTA:
– 8oz whole wheat rotini pasta
– 2 TBSP extra virgin olive oil
– 2 cloves garlic minced
– 1/2 cup jar roasted red peppers sliced
– 1 cup cherry tomatoes halved
– 1-6.5 oz jar marinated artichoke hearts chopped
– 4 cups baby spinach leaves
– 2 TBSP fresh basil chopped
– 1 cup part skim ricotta cheese
– 1 1/2 TSP grated lemon zest
– Salt and pepper to taste

DIRECTIONS:
Cook pasta according to package directions.

Meanwhile, heat 1 TBSP of the oil in a large skillet over medium heat. Add the garlic cloves and cook until lightly browned.

Add the roasted peppers and artichoke hearts, and cook for 4 minutes.

Add the spinach and tomatoes in, and cook for another 5-7 minutes, or until the spinach has wilted and the tomatoes are softened. Mix in the fresh basil.

Once the pasta is done cooking, drain and return back to the pan. Add the veggies to the pasta, and drizzle the remaining 1 TBSP of olive oil in. Season with salt and pepper to taste. Toss to combine well.

Mix the ricotta and lemon zest together in a bowl. Spoon the pasta into bowls to serve, and add a large spoonful of ricotta on top of each dish. Enjoy!