Lemon Ricotta Pasta with Red peppers & Spinach

I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).

  • 12 oz. fettuccine
  • 2/3 cup skim ricotta cheese
  • 1 teaspoon grated lemon rind (also known as zest)
  • 4 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 3 cups fresh baby spinach
  • 1 1/2 cups diced red bell pepper
  • salt and crushed black pepper
  • 1 tbsp. 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, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.

Happy Eating, XO.

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