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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 20.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 5.5g
  • Protein: 14.9g
  • Carbohydrate: 43.2g
  • Fiber: 4.3g
  • Cholesterol: 59mg
  • Iron: 2.7mg
  • Sodium: 442mg
  • Calcium: 134mg

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

Preparation

  1. 1. Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water.
  2. 2. Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper.
  3. 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.
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