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12 oz. small pasta shells
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2 Tbsp. extra virgin olive oil
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1 large shallot, finely chopped
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1 large clove garlic, minced
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6 cups packed baby spinach, divided
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1 cup chopped mixed fresh tender herbs (such as basil, chives, parsley), plus more for garnish
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1 cup Galbani® low fat ricotta, 50% More Protein than Galbani ricotta made with whole milk (6g vs 4g)
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1 lemon, zested and juiced
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1 tsp salt
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1/4 cup shredded Galbani® parmesan cheese, plus more for garnish
Bring a large pot of water to boil; add pasta and cook according to package directions.
Reserve 1 cup cooking water; drain the pasta and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes.
Add 4 cups spinach; cook, stirring constantly, until bright green and wilted, about 1 minute. Transfer the spinach mixture to a blender, setting sauté pan to the side.
Add herbs, ricotta, lemon zest, lemon juice and salt to blender; blend on medium-high speed until smooth and bright green, about 1 minute. Add 1/4 cup of the reserved pasta water, if necessary, to thin the sauce.
In sauté pan, wilt the additional 2 cups of fresh spinach. Add the sauce to a large skillet over medium heat. Add the pasta and 1/4 cup parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.
Divide the pasta among 4 bowls; sprinkle with additional parmesan and herbs, if desired.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Nutritional breakdown per serving:
437 calories
Fat 18g
Carbs 48g
Cholesterol 38mg
Protein 18g