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Ingredients

• 9 ounces Fettuccine Pasta, cooked

• 2⁄3 cup Ricotta Cheese
• 1 teaspoon Lemon Zest
• 1⁄4 teaspoon Kosher Salt
• 1⁄2 teaspoon Black Pepper

• 1 tablespoon Olive Oil
• 1 1⁄2 cups Red Bell Pepper, diced
• 1⁄3 cup Walnuts, chopped
• 1⁄2 teaspoon Kosher Salt
• 4 cloves Garlic, thinly sliced

• 1 tablespoon Olive Oil
• 1 tablespoon Fresh Lemon Juice
• 3 cups Baby Spinach
• Lemon Peel, strips (optional)

Description

Ricotta-Spinach Pasta At Kitchenmonki.com

KitchenMonki