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Ricotta-Spinach Pasta


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Rate this recipe 4.6/5 (17 Votes)


  • 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)


Adapted from


Step 1

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

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

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.

Serve with 'Orange and Olive Salad' found under "Side Salads"

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