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.
The problem with this recipe is the adding of the pasta water. It waters the dish down. I added tomato sause to give it flavor. As it is, the ricotta gets watered down.
this one needs to go back to the drawing board.
Not a keeper. After reading the reviews, I didn't add the pasta water nor the walnuts (seemed an unusual addition) and added some sundried tomatoes. I also added a little more lemon juice, some red pepper flakes and garlic powder. It was just ok. Not going to bother with it again.
I read all of the reviews claiming this pasta was bland, and I still thought I might be able to improve it with some tweaks. I added crushed red pepper, italian seasonings, and some goat cheese, but it was still bland bland bland. Boring.
I was soooo disappointed with this recipe. It seemed so good in concept, but my boyfriend ate half of his plate and gave the rest to our dog - which NEVER happens. I think walnuts were the wrong nut for this dish and feel like it needed vinegar or something to bring out more flavor.
This was delicious, even better that it is quick! I used white high fiber pasta, linguini, because I couldn't find whole grain fettuccine. The lemon/pepper ricotta topping made the meal. It is being added to my top 25 quick meals.