Tomato, Basil & Spinach Penne with Ricotta

  

1/2 lb brown rice penne, cooked

2 tomatoes, sliced

1/3 cup fresh basil leaves

1 cup fresh, loose spinach

1/4 cup ricotta

1/2 cup Romano cheese, grated

3 gloves garlic, minced

1 cayenne pepper, minced

1 tbsp white wine

2 tbsp olive oil

Salt & pepper to taste

  • In a frying pan over medium heat, cook cayenne pepper in the olive oil
  • Add white wine, then add tomatoes, basil, salt and pepper and reduce to low/medium heat
  • Continue cooking on low heat for 20 minutes, stirring occasionally
  • Add garlic and cook for an additional minute
  • Remove from heat and pour sauce over pasta
  • Add ricotta, Romano and spinach and stir well

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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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