Fresh Tomato and Ricotta Whole Wheat Pasta

I don't make pasta dishes often because they have too many carbs and the sauces are usually loaded with fat, but I came across this recipe, which uses fresh, low calorie ingredients and the result was amazing. I don't like to use regular pasta, I always try to look for whole wheat or even brown rice/quinoa pasta. This type of pasta will have more fiber in it, which will keep you hungry longer and it's better for your body than regular pasta. This sauce is based with olive oil, not heavy creams, like most pasta sauces and the added ingredients give this pasta lots of flavor. This is still a pasta dish, so the key is portions... I always like to add a big side salad to dishes like this!

Ingredients

• 8 ounces whole wheat short pasta
• ⅓ cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 11.5 ounce package of cocktail sized tomatoes, about 8-10 tomatoes, quartered
• kosher salt and freshly ground black pepper
• 2 cups fresh spinach leaves
• ⅓ cup fresh basil, slivered
• ½ cup freshly grated Parmesan cheese
• 1 cup fresh ricotta cheese

Instructions

1. Cook the whole wheat pasta about 1 minute less than the package directions, so pasta is done but al dente. Drain and reserve ¼ cup of the pasta water.
2. In a large sauté pan, heat the olive oil over medium heat. When hot, add the minced garlic and reduce heat to medium-low. Cook for about 5 minutes until oil becomes fragrant. Be sure to watch the garlic so it doesn’t burn. Add the tomatoes and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.
3. Add the drained hot pasta to the tomatoes with the fresh spinach. Toss and cook until spinach begins to wilt. Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste. If the pasta seems dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture. Top with dollops of fresh ricotta, drizzle with more olive oil and serve.