Low-Calorie Creamy Easy Herbed Ricotta Pasta 

This low-carb, creamy recipe is also low in calories! It is so quick to prepare that you can make it on the busiest of weeknights. And the leftovers are great, too. You can take them for lunch or reheat them for dinner.

This recipe is pretty low in calories thanks to the NutriNoodle Shirataki Fettuccine. It has only 10 calories per serving. You can use part-skim or fat-free ricotta cheese to further cut calories. And it is okay to use only 2 tablespoons of olive oil in the sauce. You may just need to adjust the liquid at the end to get the right consistency of pasta and sauce.

This recipe is also for you if you are on a high-fat keto diet! If you are looking to bump up your fat intake, use full-fat ricotta and the entire amount of olive oil. You can add extra parmesan cheese to the sauce or make it even creamier by adding ½ cup of grated mozzarella cheese. When you add the spinach, you can also add 2 tablespoons of butter. 

This recipe is vegetarian, but you can add extra protein if you need it. Stir in pieces of cooked tofu or seitan to keep it vegetarian, or cooked skinless chicken breast or fish when you mix everything together at the end. Or just serve your cooked, warm protein on top of the pasta when you plate and serve the meal. 

This can be a one-dish meal on its own. Or you can serve it with a side salad, some sauteed zucchini slices, or another vegetable. For dessert, follow this pasta dinner up with fresh fruit such as cut cantaloupe or strawberries. You will be sure of getting plenty of fiber, calcium, and antioxidants with this meal!

Recipe for Low-Calorie Creamy Easy Herbed Ricotta Pasta

Makes 4 servings

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

• 1 cup of part-skim or regular ricotta cheese
• ¼ cup of extra-virgin olive oil 
• ¼ cup of grated parmesan cheese 
• ½ cup of fresh basil leaves, coarsely chopped 
• ¼ cup of parsley, chopped
• 2 tablespoons of fresh oregano or 1 teaspoon of dried oregano
• 2 cloves of garlic, peeled and minced
• (Optional) ¼ teaspoon of red pepper flakes,  for heat 
• 1 package of NutriNoodle Shirataki Fettuccine 
• Squeeze of lemon juice
• 2 cups of spinach leaves
• Optional toppings: More fresh basil or parmesan cheese, lemon wedge, sliced red onion

Instructions:

1. Make the sauce in the blender by adding the ricotta cheese, basil, parsley, oregano, parmesan cheese, garlic, and red pepper flakes. Pulse it gently until it is pureed. Set it aside.
2. Prepare the NutriNoodle Shirataki Fettuccine. Drain the noodles, rinse them if desired, and cut them into smaller lengths if desired.
3. Add the NutriNoodle Shirataki Fettuccine to a dry skillet and heat them. Then add the spinach leaves. Stir and cook until the spinach wilts, about a minute. Squeeze in the lemon juice and add the ricotta cheese sauce to the pasta. 
4. Plate the noodles and add any optional toppings. Serve and enjoy!