Spring Lemon and Spinach Pasta

With the weather turning warmer it leaves me wanting to eat things light and fresh.  Plus I love anything with lemon and spinach! Yum!

Spring Lemon and Spinach Pasta

Ingredients:
12 oz. fettuccine
2/3 cup ricotta cheese
2 tsp. grated lemon rind
4 garlic cloves, minced
2 Tbsp. fresh lemon juice
10 oz. spinach
1 red bell pepper, diced
1 Tbsp. olive oil
1/4 tsp. crushed red pepper
salt/pepper to taste

Servings: 4
Calories: 415

Boil water

 

 Cook pasta

 

Drain, reserving 3/4 cup of pasta water

 

Cut up garlic and bell pepper

 

Mix together lemon juice, rind, ricotta, salt, pepper, and red pepper

 

Heat oil in LARGE skillet

 

Saute garlic and bell pepper (3-5 minutes)

Add pasta, spinach, pasta water, and ricotta mixture.  Cook until spinach wilts (2-3 minutes)

 

That's it...pretty simple!

 

 I paired this with a salad and garlic bread

 

 ***TIP

Most recipes have 4-6 servings.  Since it's just me and Jamie I always put the other servings away first thing (this helps to not over eat AND Jamie likes leftovers for lunch).

 

 

This dish must have been good because my husband cleaned the kitchen after dinner!!! He is a keeper!!! :)