lemon ricotta pasta with red peppers and spinach

prep time:  tbd
cook time:  tbd
servings:  tbd

12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper

1.  cook pasta according to package directions.  drain, reserving 3/4 cup pasta water.

2.  while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.

3.  heat oil in a large skillet over medium-high heat.  add bell pepper and garlic, sauté for 3 minutes.

4.  add pasta, spinach, ricotta mixture and pasta water to skillet.  cook about 1 minute or until spinach wilts.  top with extra salt, pepper and crushed red pepper if desired.

- scattered thoughts of a crafty mom

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