Rating: 3.5 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

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

Recipe by Cooking Light April 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

407 calories; fat 20.5g; saturated fat 5.7g; mono fat 7.3g; poly fat 5.5g; protein 14.9g; carbohydrates 43.2g; fiber 4.3g; cholesterol 59mg; iron 2.7mg; sodium 442mg; calcium 134mg.
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