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.
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?
Lemon Ricotta Spinach Pasta
- 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.