Whole Wheat Spaghetti and Ricotta Cheese Sauce
1 tbs olive oil
8 oz of Whole Wheat Spaghetti
1 cup of fat free ricotta cheese
½ cup of pasta water (saved from when you cook the spaghetti)
4 cups of fresh baby spinach
4 tbs of freshly grated Parmigiano–Reggiano
Black Pepper (fresh cracked)
Boil water over high heat, put in olive oil and a pinch of coarse sea salt in the water. Once it comes to a boil, add the pasta and cook according to directions (about 10 minutes).
In a large bowl, add the ricotta cheese, and the fresh baby spinach. Season with sea salt and pepper to taste. Once the pasta is done, remove ½ cup of the pasta water and drain the pasta. Add the past water to the bowl and stir until smooth.
Add the pasta back to the bowl, and toss with the ricotta cheese mixture.
Split the pasta into four servings and top each serving with 1 tbs of the freshly grated Parmigiano-Reggiano cheese and serve.
You can serve this with just about anything, but I like to serve it with 6 oz of shrimp or 4 oz of chicken breast that is just seasoned with salt and pepper and cooked in a pan with a little bit of olive oil. You can serve the chicken or shrimp on top, or on the side.