Ricotta-Spinach Pasta

Ricotta-Spinach Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 9

    ounces refrigerated fettuccine

  • cup whole-milk ricotta cheese

  • 1

    teaspoon grated lemon rind

  • ¾

    teaspoon kosher salt, divided

  • ½

    teaspoon black pepper

  • 2

    tablespoons olive oil, divided

  • cups diced red bell pepper

  • cup chopped walnuts

  • 4

    garlic cloves, thinly sliced

  • 1

    tablespoon fresh lemon juice

  • 3

    cups fresh baby spinach

  • Lemon rind strips (optional)


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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