Description
This Creamy Protein-Packed Pasta Bowl combines whole grain pasta with sautéed garlic, onions, cherry tomatoes, spinach, and your choice of chicken breast or chickpeas for a vegetarian twist. Ricotta cheese and Greek yogurt create a luscious, creamy sauce, topped with Parmesan cheese and fresh basil for a wholesome, delicious meal.
Ingredients
Scale
Pasta and Proteins
- 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 Seasonings
- 1/4 cup ricotta cheese
- 2 tablespoons Greek yogurt
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 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. Once cooked, drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and finely chopped onion, sautéing for 2 to 3 minutes until they are softened and fragrant.
- Cook Tomatoes: Add halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they start to soften, releasing their juices.
- Wilt the Spinach: Stir in the baby spinach leaves and cook until just wilted, approximately 1 minute.
- Add Protein: Incorporate the cooked diced chicken breast or canned chickpeas into the skillet, mixing well with the vegetables to evenly distribute the protein.
- Prepare and Add Creamy Sauce: In a small bowl, combine ricotta cheese and Greek yogurt thoroughly. Add this mixture to the skillet along with the drained pasta and reserved pasta cooking water.
- Combine and Heat Through: Stir all ingredients together, allowing the creamy ricotta and yogurt mixture to coat the pasta and vegetables. Cook for another 2 to 3 minutes, stirring frequently until everything is heated through and well combined.
- Finish with Cheese and Seasoning: Sprinkle grated Parmesan cheese over the pasta mixture and season to taste with salt and pepper. Mix gently to incorporate the cheese.
- Serve: Dish the pasta into bowls, garnish with fresh basil leaves, and serve with lemon wedges on the side for a bright, fresh finish.
Notes
- You can substitute the cooked chicken breast with canned chickpeas for a vegetarian version.
- Reserve some pasta water as it helps in making the sauce creamier and helps it adhere better to the pasta.
- Use whole grain pasta to increase fiber content and make the dish more nutritious.
- Lemon wedges add a nice zing and brightness to the creamy pasta bowl.
- For a dairy-free option, consider substituting ricotta and Greek yogurt with plant-based alternatives.
