Ricotta-spinach pasta

16 Jun

before we left for vacation I reslized I had a bag of spinach to use up. I had ripped out this recipe from cooking light. It had such potential! But alas it didnt live up! The red pepper added a strange flavor to this dish… We won’t be making this one again

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Ricotta-Spinach Pasta
adapted from cooking light

Ingredients

1 box pasta
2/3 cup 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

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.

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