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.
Cooking Light APRIL 2012
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.
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