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Ricotta-Spinach Pasta

Ricotta-Spinach Pasta
Photo: José Picayo
Hands-on time 18 mins
Total time 18 mins
Yield

Serves 4 (serving size: 1 cup)

Ready in less than 20 minutes, Ricotta-Spinach Pasta is the perfect solution for a quick and 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

Nutrition Information

  • calories 407
  • fat 20.5 g
  • satfat 5.7 g
  • monofat 7.3 g
  • polyfat 5.5 g
  • protein 14.9 g
  • carbohydrate 43.2 g
  • fiber 4.3 g
  • cholesterol 59 mg
  • iron 2.7 mg
  • sodium 442 mg
  • calcium 134 mg

How to Make It

  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.