I’m addicted to Cooking Light magazine. It’s taking over my life really… I was trying to put a menu together for the week, and that darn magazine kept staring me down from across the room. The Orzo Pasta Salad I made from them was A-MAZ-ING, so it’s only natural to assume that other recipes from the book will be just as good, right? When I saw this lemon ricotta spinach pasta… I was intrigued!
I had to remake this one after the first failed attempt. Not because there was really anything wrong with the original recipe, but I’m not a huge fan of walnuts or red peppers. So I played around and ended up with a pasta that really hit the spot. I maybe ate this for lunch and dinner two days in a row. Talk about carb overload!
But the fact that I loaded it up with spinach and tomatoes made me feel like I was eating something that was at least partially good for me. I loved the freshness that the lemon added.
- 1 box of fettuccine pasta
- 2/3 C. ricotta cheese
- 1 t. lemon zest
- 3/4 t. salt
- 1/2 t. pepper
- 3 T. olive oil, divided
- 1 roma tomato, diced
- 3 cloves garlic
- 1 T. lemon juice
- 3 C. spinach
- Cook the pasta according to the package. Drain, but reserve 1/2 C. of the water.
- Mix together the ricotta, zest, salt, and pepper in a small bowl. Set aside.
- Heat 1 tablespoon of the olive oil in a large skillet. Toss in the garlic and sauté two minutes. Add the pasta water, pasta, lemon juice, spinach, and tomatoes. Cook one minute, or until the spinach starts to wilt.
- Serve topped with the ricotta mixture.
This recipe has me wanting to make my own pasta, but I think I’ll save that for another day. What are some of your favorite pasta recipes?