Ricotta-Spinach Pasta

Ricotta-Spinach Pasta
Photo by www.myrecipes.com

Ingredients

  • Orange and Olive Salad
  • Lemon rind strips (optional)
  • 3 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice
  • 4 garlic cloves, thinly sliced
  • 1/3 cup chopped walnuts
  • 1 ½ cups diced red bell pepper
  • + 6 more ingredients
    • 2 tablespoons olive oil, divided
    • ½ teaspoon black pepper
    • ¾ teaspoon kosher salt, divided
    • 1 teaspoon grated lemon rind
    • 2/3 cup whole-milk ricotta cheese
    • 9 ounces refrigerated fettuccine

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...

View full recipe at SpringPad

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