Sausage Ricotta Pasta

Sausage Ricotta Pasta

Ingredients:

• 12 oz uncooked pasta, I used orecchiette (use wheat pasta if following the myWW Purple plan)


• 1 ½ lbs uncooked hot Italian poultry sausage, removed from casings if present (I used Wegmans poultry sausage, turkey or chicken sausage will work fine)


• 2 garlic cloves, minced


• 4 cups chopped fresh spinach leaves


• 1 cup frozen peas


• 2 tablespoons chopped basil


• ½ teaspoon crushed red pepper flakes


• ¼ teaspoon black pepper


• 3 tablespoons lemon juice


• 1 cup fat free ricotta cheese

Directions:

1. Cook the pasta according to package directions and drain.


2. While pasta is cooking, bring a large walled skillet or saute pan over medium heat and add the sausage. Cook, breaking it up with a wooden spoon, until the sausage is cooked through and broken into small/bite-sized pieces. Add the minced garlic and continue to cook for another minute until fragrant.


3. Add the spinach, peas, basil and pepper and stir until combined. Cook, stirring occasionally, for a few minutes until the spinach is wilted and the peas are warm. Add the cooked pasta from step one and stir together. Add the lemon juice and ricotta cheese and stir until well combined.

MyWW SmartPoints per (1 ¼ cup) serving: (SP calculated using the recipe builder on weightwatchers.com)

Source link

336x280