Lemon Ricotta Pasta

12 oz fettuccine
2/3 cup skim ricotta cheese
1 teaspoon grated lemon rind
4 garlic cloves, minced
2 tablespoons fresh lemon juice
3 cups fresh baby spinach
1 1/2 cups diced red bell pepper
Salt and crushed black pepper
1 tablespoon olive oil
1/4 teaspoon crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4-cup pasta water.

While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4-teaspoon salt, black pepper and crushed red pepper.

Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes.

Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts. Top with extra salt, black pepper and crushed red pepper if desired.


ExcelSteel 5-Quart Stainless Steel Colander

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