Serves 4
Ricotta-Spinach Pasta is the perfect solution for a quick & easy weeknight meal. This pasta dish is ready in 18 minutes. The recipe starts with refrigerated fresh pasta which cooks in about two minutes. The texture is deliciously different: more delicate, with a slightly springy bounce. Serve with Orange and Olive Salad.
Photo by: Photo: José Picayo
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.
Cooking Light APRIL 2012
Fresh, vivid flavors await the senses with every bite of this Orange and Olive Salad.
This recipe goes with Ricotta-Spinach Pasta
Photo by: Photo: Levi Brown; Styling: Thom Driver
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss gently.
Cooking Light APRIL 2012
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Ricotta-Spinach Pasta Menu
