Description
A creamy, protein-packed pasta bowl featuring whole grain pasta tossed with sautéed garlic, onion, cherry tomatoes, spinach, and your choice of cooked chicken or chickpeas. Enhanced with a smooth ricotta and Greek yogurt sauce, finished with Parmesan cheese, fresh basil, and a hint of lemon for a nutritious and satisfying meal prepared on the stovetop in just 35 minutes.
Ingredients
Scale
Pasta and Sauce
- 8 oz whole grain pasta (such as penne or fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/4 cup ricotta cheese
- 2 tablespoons Greek yogurt
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Protein Options
- 1/2 cup cooked chicken breast, diced (or canned chickpeas for a vegetarian option)
Garnishes
- Fresh basil leaves, for garnish
- Lemon wedges, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing for 2-3 minutes until softened and fragrant.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and continue cooking for 2 minutes until they begin to soften and release their juices.
- Wilt spinach: Stir in the baby spinach leaves and cook for about 1 minute until they wilt.
- Add protein: Mix in the diced cooked chicken breast or canned chickpeas, combining well with the vegetables in the skillet.
- Prepare and add creamy sauce: In a small bowl, combine the ricotta cheese and Greek yogurt. Add this mixture to the skillet along with the drained pasta and reserved pasta cooking water.
- Combine and heat through: Stir everything together, ensuring the ricotta and yogurt coat the pasta and vegetables evenly. Cook for an additional 2-3 minutes until heated through and well mixed.
- Season and garnish: Sprinkle grated Parmesan cheese over the pasta mixture and season with salt and pepper to taste. Serve the pasta in bowls garnished with fresh basil leaves and lemon wedges on the side.
Notes
- For a vegetarian option, substitute cooked chicken with canned chickpeas as indicated.
- You can use any whole grain pasta shape such as penne, fusilli, or rotini.
- Reserve some pasta water to help create a creamy sauce and adjust the sauce consistency.
- Feel free to add more fresh herbs like parsley or oregano for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
