Wilted Spinach Pasta

 

Wilted Spinach Pasta topped with ricotta cheese makes another delightfully easy and healthful meal.  Plus, the addition of a little lemon ensures that the nutrients in the spinach are more readily absorbed by the body!

 

Wilted Spinach Pasta with Ricotta Cheese

Serves  4

 

16 oz fettuccine pasta

1 cup ricotta cheese

1 lemon (organic, preferably, because you will be using the rind)

olive oil

1 red bell pepper, chopped

1/2 cup pine nuts, toasted

4 garlic cloves, minced

4 or more cups fresh spinach (remember, spinach wilts down to a mere fraction of the "fresh" volume)

 

Cook pasta according to directions. Drain pasta, reserving 1/2 cup cooking liquid.

 

Meanwhile, grate zest of lemon, measure one teaspoon. Squeeze 1 tablespoon of juice and set aside.  Mix zest with ricotta and salt and pepper to taste.  Set ricotta mixture aside.

 

Heat 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper and saute 2 minutes. Add garlic, pine nuts, and 1/2 tsp salt and saute 2 more minutes. Stir in 1 Tbs oil and lemon juice. Add pasta, reserved water and spinach and cook until spinach is wilted. Top with ricotta mixture and serve.

 

 

*This recipe was adapted from a Cooking Light recipe