Penne with Ricotta and Greens Recipe | MyRecipes recipe for managing PCOS and pregnancy on Fertility
Recipe by Carol Prager This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.
Ingredients
- 12 ounces uncooked whole-wheat penne rigate
- 2 teaspoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 1/2 cup part-skim ricotta cheese
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (5-ounce) package fresh baby spinach, coarsely chopped
- 2 ounces baby arugula
- 1 bunch watercress, trimmed
- 3 tablespoons shaved pecorino Romano cheese
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