Green Goddess Ricotta Pasta

Use the flavors of green goddess dressing—lemon, anchovy and herbs—as the base for a colorful, bright pasta sauce. A mix of basil, chives, parsley and tarragon is used here, but you can mix herbs depending on what you have on hand. Adding ricotta to the sauce creates a luscious, velvety texture, while the acidity from the lemon juice balances out the creaminess. Shells hold the sauce well, but you could easily swap in another noodle if you prefer. To amp up the veggies even more, try adding asparagus or peas to the dish.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 8 ounces whole-wheat pasta shells
• 2 tablespoons olive oil
• 3 tablespoons chopped shallot
• 1 teaspoon minced garlic
• ¾ teaspoon anchovy paste
• 2 cups packed baby spinach
• 1 cup chopped mixed fresh tender herbs (such as basil, chives, parsley and/or tarragon), plus more for garnish
• ⅔ cup part-skim ricotta cheese
• ½ teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• ¾ cup finely grated Parmesan cheese, divided

Directions

1. 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.
2. Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic; cook, stirring often, until translucent, about 2 minutes. Add anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.
3. Transfer the spinach mixture to a blender. Add herbs, ricotta, lemon zest, lemon juice and salt; blend on medium-high speed until smooth and bright green, about 1 minute. Add ¼ cup of the reserved pasta water, if necessary, to thin the sauce.
4. Transfer the sauce to a large skillet over medium heat. Add the pasta and ½ cup Parmesan; toss to coat until warmed through, about 1 minute, adding pasta water, 1 tablespoon at a time, until desired consistency is reached.
5. Divide the pasta among 4 bowls; sprinkle with the remaining ¼ cup Parmesan. Garnish with additional herbs, if desired.

Nutritional Information

Per Serving: 393 Calories, Total Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 24 mg, Carbohydrates: 49 g, Fiber: 6 g, Total Sugars: 3 g, Protein: 18 g, Sodium: 547 mg, Potassium: 407 mg, Phosphorus: 367 mg, Iron: 4 mg, Folate: 60 mcg, Calcium: 295 mg, Vitamin A: 2796 IU, Vitamin C: 19 mg, Vitamin D: 5 IU

© Dotdash Meredith. All rights reserved. Used with permission.