Ricotta-Spinach Pasta

Photo: José Picayo
Ready in less than 20 minutes, Ricotta-Spinach Pasta is the perfect solution for a quick and easy weeknight meal.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Adam Hickman,

April 2012