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
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Directions
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 anchovy paste; cook, stirring constantly, until fragrant, about 30 seconds. Add spinach; cook, stirring constantly, until bright green and wilted, about 1 minute.
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 1/4 cup of the reserved pasta water, if necessary, to thin the sauce.
Transfer the sauce to a large skillet over medium heat. Add the pasta and 1/2 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 the remaining 1/4 cup Parmesan. Garnish with additional herbs, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
