Tasty Tuesdays: Ricotta Spinach Pasta

Welcome to Tasty Tuesdays!

You know I love pastas - this one sounded so good, I knew I had to make it when I saw the recipe in Cooking Light Magazine.  It was very easy to make and quite delicious.  I absolutely loved flavor added by the lemon rind.

{ Original recipe form the April 2012 issue of Cooking Light Magazine.  See it here }

Ingredients:

- 9 ounces fettuccine { I used whole grain }

- 2/3 cup ricotta cheese

- 1 teaspoon lemon rind

- 3/4 teaspoon slat, divided

- 1/2 teaspoon black pepper, divided

- 2 tablespoons olive oil, divided

- 1-1/2 cup red pepper, diced

-1/3 cup chopped walnuts

- 3 garlic cloves, minced

- 1 tablespoon fresh lemon juice

- 3 cups fresh baby spinach

- lemon rind strips, optional



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.

So easy, right?

What did you cook this week?

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Make sure to stop by later this week - I will be hosting a giveaway!