Lemon Ricotta Fettuccine with Spinach and Red Bell Peppers
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Main Course
Servings: 6
Ingredients
1cupRicotta
1tsp.Lemon Zest
2Tbsp.Lemon Juice
½tsp.Pepper
½tsp.Crushed Red Pepper
16oz.Fettuccine Pasta
1Tbsp.Olive Oil
2cupsRed Bell Pepper, diced(approx. 2 medium)
1tsp.Minced Garlic
6oz.Baby Spinach
Parmesan cheese
Instructions
Combine ricotta, lemon zest, lemon juice, pepper and crushed red pepper in a small bowl. Set aside.
Cook pasta according to package directions. Reserve 1 cup water from pasta, set aside.
Heat olive oil over medium-high heat in large skillet. Add red bell pepper and sauté for 5-7 minutes until bell pepper is tender. Add garlic and spinach; cook stirring occasionally until spinach is wilted.
Add pasta and ricotta into skillet. Mix until combined. If creamier consistency desired, add reserved pasta water.