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Lemon Ricotta Fettuccine with Spinach and Red Bell Peppers
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Lemon Ricotta Fettuccine with Spinach and Red Bell Peppers

Prep Time5 minutes
Cook Time30 minutes
Course: Main Course
Servings: 6

Ingredients

  • 1 cup Ricotta
  • 1 tsp. Lemon Zest
  • 2 Tbsp. Lemon Juice
  • ½ tsp. Pepper
  • ½ tsp. Crushed Red Pepper
  • 16 oz. Fettuccine Pasta
  • 1 Tbsp. Olive Oil
  • 2 cups Red Bell Pepper, diced (approx. 2 medium)
  • 1 tsp. Minced Garlic
  • 6 oz. 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.
  • Top with freshly grated Parmesan Cheese.

Notes

Inspired by Scattered Mom.