Monday, March 19, 2012

Ricotta Spinach Pasta

Since I have been training for the marathon, I have been gradually increasing my distances for long runs on Sunday. This weekend we ( myself and the running room group) ran 26km and it was the most i've ever ran. It took almost 3 hours ( 2 hours 50). Luckily we stopped to refill our water as it was so hot out! Beautiful sunny day. Because of the long distances, I like to eat some pasta on Saturday either for lunch or dinner.
[Okay fine, I love pasta. Long run or not, I would eat this.]

This recipe from CookingLight was absolutely delicious. It has some vegetables and protein as well which is great.  I love the crispyness of the pasta from putting it in the pan.. and it was equally good as leftovers.

9 ounces refrigerated fettucine (I just used penne pasta, whole wheat is a good option)
2/3 cup ricotta cheese
1 teaspoon grated lemon rind
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil, divided (I used 2 tsps instead)
1 1/2 cups diced red pepper
1/3 cup chopped walnuts ( I am out of walnuts so used hazelnuts which were delicious)
4 cloves garlic, thinly sliced or pressed (I used 2)
1 tablespoon fresh lemon juice
3 cups fresh baby spinach (I used regular spinach and it worked fine)

1. Cook pasta according to package, drain in colander; reserve 1/2 cup pasta water
2. combine ricotta, 1 tsp lemon rind, 1/4 tsp salt, and black pepper
3. heat 1 tbsp olive oil (or 1 tsp depending how much you are putting) in large skillet over medium high heat. Add bell pepper. saute 2 minutes. Add walnuts, 1/2 tsp salt, and garlic, saute 2 minutes. Stir in remaining oil (1 tbsp or tsp)  and juice. Add pasta, pasta water and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture

The magazine suggests serving it with Orange Olive Salad

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