Ricotta-Spinach Pasta

18 Reviews
ADD YOUR REVIEW
Hands-on Time:
18 Mins
Total Time:
18 Mins
Yield:
Serves 4 (serving size: 1 cup)
By Adam Hickman
April 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 407
  • Fat 20.5g
  • Satfat 5.7g
  • Monofat 7.3g
  • Polyfat 5.5g
  • Protein 14.9g
  • Carbohydrate 43.2g
  • Fiber 4.3g
  • Cholesterol 59mg
  • Iron 2.7mg
  • Sodium 442mg
  • Calcium 134mg

How to Make It

Step 1

Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water.

Step 2

Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper.

Step 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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Ratings & Reviews

tgtgtgtg4's Review

daisylover
October 03, 2013
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.

Just OK

sgwdavis
August 12, 2015
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.

maddypotpie's Review

Donnamaz
August 06, 2012
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.

Julie1016's Review

maddypotpie
May 30, 2012
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.

cindythigpen's Review

Whygal
April 30, 2012
This was delicious! I substituted toasted almonds for the walnuts and added them at the very end. My husband said "this is a keeper!"

CookieWoman2559's Review

ChrisJSB
September 16, 2014
It IS and sounds delicious no complaints from me Love The Ricotta with the lemon !!!

Donnamaz's Review

Palkscancook
May 06, 2014
N/A

linahannigan's Review

CookieWoman2559
April 15, 2014
N/A

Palkscancook's Review

Samsublime
October 04, 2013
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.

AdrianaKincaid's Review

tgtgtgtg4
April 01, 2013
quick and delicious, i always end up adding more lemon though. a personal preference though