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Ricotta-Spinach Pasta Recipe

   
 

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     Ricotta-Spinach Pasta

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   18 minutes

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

Instructions
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, 1/2 teaspoon salt, and garlic; sauté 2 minutes. Stir in 1 tablespoon oil and juice. Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture and rind strips, if desired.
Calories- 407 Fat- 20.5g Saturated fat- 5.7g Monounsaturated fat- 7.3g Polyunsaturated fat- 5.5g Protein- 14.9g Carbohydrate- 43.2g Fiber- 4.3g Cholesterol- 59mg Iron- 2.7mg Sodium- 442mg Calcium- 134mg


Originally Submitted
4/21/2012





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