Ricotta-Spinach Pasta

Name: Ricotta-Spinach Pasta
Ingredients: 9 ounces refrigerated fettuccine; 2/3 cup whole-milk ricotta cheese; 1 teaspoon grated lemon rind; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons olive oil, divided; 1 1/2 cups diced red bell pepper; 1/3 cup chopped walnuts; 4 garlic cloves, thinly sliced; 1 tablespoon fresh lemon juice; 3 cups fresh baby spinach; Lemon rind strips (optional)

12 ingredients

3 steps

Ingredients

9 ounces refrigerated fettuccine
2/3 cup whole-milk ricotta cheese
1 teaspoon grated lemon rind
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 1/2 cups diced red bell pepper
1/3 cup chopped walnuts
4 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
3 cups fresh baby spinach
Lemon rind strips (optional)

Directions

1

Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water.
2

Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper.
3

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; saute 2 minutes. Add walnuts, 1/2 teaspoon salt, and garlic; saute 2 minutes. Stir in 1 tablespoon oil and juice. Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture and rind strips, if desired.