Photo: Brian Woodcock; Styling: Cindy Barr
Serves 4 (serving size: 1 cup)

Fresh packaged noodles and quick-cooking shrimp make this a snap.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Step 2

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Step 3

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Ratings & Reviews

Robin35051's Review

March 09, 2013
This was delicious!! I lightened the calorie count by serving over spaghetti squash and reduced the parmesan cheese to 1/4 cup. Will definitely make again.

CAdele's Review

March 10, 2013
Very plain and boring ever after adding some crushed red pepper to spice it up. Would not make again.

EllenDeller's Review

February 24, 2014
A very basic recipe that you can adjust with add-ons or substitutions. I used white wine instead of cooking water, added kalamata olives and capers, a chopped tomato, a heaping tsp. of pesto, and feta instead of ricotta & parmesan. I know that changes it a lot, but a recipe this basic needs additions. Portion sizes would be okay if you were having bread, salad, desert. For a one dish meal, this served me & my husband with no leftovers. If you are using dried pasta, 6 oz. dried linguine is equivalent.

Yahara's Review

September 15, 2013

alphabetizing's Review

March 09, 2013
Kinda surprised by all the good ratings. I thought it was kind of bland--I don't know if I just wanted a "cheesier" flavor (ah, the downsides of the "part-skim") or what, but it was kind of blah to me. The lemon was nice, and we got some great tiger shrimp on sale, but the sauce needed more flavor and I had to add a lot of cracked black pepper when plating. I just wish there was more depth, maybe. And I think I would throw in more spinach.

2RHealth's Review

February 26, 2013
This was so simple, healthy, and tasty! I'll certainly make it again.

LDombeck's Review

March 05, 2013
I made this with dry whole wheat linguine and I didn't have any ricotta. It was a fast, easy, and really good dish. I used more than the stated fennel, just b/c they one I got was big. I like to add more veggies whenever I can. My boys (4&6) also ate it right up without complaints :) I will make again for sure.

pkandres's Review

March 18, 2013
I loved the flavors of the pasta with the fennel and spinach. Next time I will definately throw in more than what is shown in the recipe. I probably added more lemon juice and less pasta than the recipe called for because I wasn't sure a full package of pasta would get coated. I'm not sure I will add the ricotta next time, since I loved the flavor of the fresh parmesan cheese.

Carolyn49's Review

March 05, 2013
Great, easy and tasty! My husband loved it. I added a some crushed red pepper for a little kick. Will make again.

Gnarkotix8's Review

March 07, 2013
A great light pasta dish!