Lemon Ricotta Pasta with Red Peppers and Spinach:

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12 oz fettuccine, tortellini or other pasta
2/3 cup skim ricotta cheese
1 teaspoon grated lemon rind
4 garlic cloves, minced
2 tbs fresh lemon juice
3 cups fresh baby spinach
1 1/2 cups diced red bell pepper
salt and crushed black pepper
1 tbs olive oil
1/8 tsp 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. (I listed 1/8 tsp of crushed red pepper, but don't be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level ).
Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, saute 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.

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