Meal Details
1. Pasta with spinach and ricotta
903cal, 49p, 123c, 19f (per meal)
1 1/3 lbs (608g)
2 2/3 cup (661g)
1/4 tbsp (4g)
2 tsp, ground (5g)
2 2/3 10 oz package (757g)
5 1/3 clove(s) (16g)
1/2 cup (40g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Cook the pasta according to directions on package; drain.
2
While pasta cooks, coat skillet with cooking spray. Over medium-low heat, add the spinach and garlic. Cook for about 5 minutes, stirring frequently.
3
Stir in the ricotta cheese, half of the parmesan cheese, salt, pepper, and just enough water to make it creamy.
4
Add cooked pasta to the skillet and stir.
5
Serve and top with remaining parmesan cheese.
2. Caprese salad
142cal, 8p, 5c, 9f (per meal)
4 oz (113g)
1 1/3 package (5.5 oz) (207g)
2/3 cup leaves, whole (16g)
2 2/3 tbsp (40mL)
1 1/3 cup cherry tomatoes (199g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.