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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ready in less than 20 minutes, Ricotta-Spinach Pasta is the perfect solution for a quick & easy weeknight meal. 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) |
orange and olive salad |
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; sauté 2 minutes. Add walnuts, 1/2 teaspoon salt, and garlic; sauté 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.
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