Ricotta-Spinach Pasta

• 9 ounces refrigerated fettuccine
• 2/3 cup whole-milk ricotta cheese
• 1 teaspoon grated lemon rind
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 1/2 cups diced red bell pepper
• 1/3 cup chopped walnuts
• 4 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• 3 cups fresh baby spinach
• Lemon rind strips (optional)

1. Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water.
2. Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; saute 2 minutes. Add walnuts, 1/2 teaspoon salt, and garlic; saute 2 minutes. Stir in 1 tablespoon oil and juice. Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture and rind strips, if desired.

wholemilk ricotta cheese, lemon rind, kosher salt, black pepper, olive oil, red bell pepper, walnuts, garlic, lemon juice, fresh baby spinach, lemon rind strips

Taken from www.myrecipes.com/recipe/ricotta-spinach-pasta (may not work)