Description
This creamy protein-packed pasta bowl is a delicious and healthy meal combining whole grain pasta with sautéed vegetables, tender chicken breast or chickpeas for a vegetarian option, and a luscious blend of ricotta cheese and Greek yogurt. Finished with Parmesan cheese, fresh basil, and lemon wedges, it’s a nutritious and satisfying dish perfect for a quick dinner or lunch.
Ingredients
Scale
Pasta and Protein
- 8 oz whole grain pasta (such as penne or fusilli)
- 1/2 cup cooked chicken breast, diced (or canned chickpeas for a vegetarian option)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
Dairy and Seasoning
- 1/4 cup ricotta cheese
- 2 tablespoons Greek yogurt
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- 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. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and finely chopped onion, then sauté for 2-3 minutes until softened and fragrant.
- Add tomatoes: Stir in the halved cherry tomatoes and cook for 2 minutes until they start to soften.
- Wilt spinach: Add baby spinach leaves to the skillet and cook until wilted, approximately 1 minute.
- Add protein: Incorporate the diced cooked chicken breast or canned chickpeas into the skillet and mix well with the vegetables.
- Combine cheeses and pasta: In a small bowl, mix ricotta cheese and Greek yogurt. Add this mixture to the skillet along with the drained pasta and reserved pasta water.
- Mix and heat through: Stir everything together, allowing the ricotta and yogurt to coat the pasta and vegetables evenly. Cook for an additional 2-3 minutes until heated through and well combined.
- Season and finish: Sprinkle the grated Parmesan cheese over the pasta mixture. Season with salt and pepper to taste and gently toss to combine.
- Serve: Divide the pasta into bowls, garnish with fresh basil leaves and lemon wedges on the side for squeezing over before eating.
Notes
- For a vegetarian option, substitute cooked chicken breast with canned chickpeas.
- Reserve some pasta cooking water to create a smooth and creamy sauce without adding extra cream.
- Use whole grain pasta for additional fiber and nutrients.
- Fresh basil and lemon wedges add brightness and freshness to balance the creamy sauce.
- Adjust salt and pepper according to personal taste preferences.
