3/4 lb. pasta, cooked and drained
1 cello pack of spinach or 2 frozen pkg.
2 tbsp. butter
1 sm. container Park skim ricotta cheese
1/3 c. grated Parmesan cheese
3 tbsp. plain yogurt
1/4 tsp. nutmeg
Salt and pepper to taste

Chop spinach fine. Melt butter in saucepan and cook spinach until most of moisture is evaporated, 5 minutes. Turn heat low and stir in cheese, etc. Finally add pasta. Major protein for vegetarians. 6 servings.