Makes 3 servings
Directions: Preheat oven to 350°F. Place 5 ounces baby spinach (3 cups), rinsed and with water still clinging to leaves, in a large saucepan over medium heat. Cover and cook until wilted, stirring once, 4 to 6 minutes. Squeeze out excess liquid, then coarsely chop spinach.
Pulse 1 cup fresh ricotta and 1½ cups cooked cannellini beans, drained and rinsed, in a food processor until smooth. Transfer to a bowl, and add 1 tablespoon snipped fresh chives and 1½ teaspoons finely grated lemon zest. Season with coarse salt and freshly ground pepper. Stir in spinach. Bake in a 1-quart baking dish until bubbling, about 30 minutes. Season with pepper. Serve warm with crudités.
Nut- and gluten-free.
Per serving (1⁄4 cup) 55 calories, 2 G fat (1 G saturated fat) , 6 MG cholesterol, 6 G carbohydrates, 4 G protein, 2 G fiber
Photo & recipe courtesy of Martha Stewart Living Omnimedia
For more recipes featuring seasonal produce, visit marthastewart.com
