Ricotta-Spinach Pasta

Ingredients

• 9 ounces refrigerated fettuccine
• ²/₃ cup whole-milk ricotta cheese
• 1 teaspoon grated lemon rind
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 ½ cups diced red bell pepper
• + 6 more ingredients
• • 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

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...

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