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Lemon Ricotta Pasta

Lemon Ricotta Pasta with Spinach and Red Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jamie Sanders
  • Prep Time: 3
  • Cook Time: 17
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: skillet


If you enjoy simple and light pasta dishes, then you will love this Lemon Ricotta Pasta with Spinach and Red Peppers!


Units Scale
  • 12 oz fettuccine
  • 1 cup ricotta cheese
  • 2 tbs fresh lemon juice (you might need more depending on what kind of lemon juice you are using, just give it a taste.)
  • 1 teaspoon grated lemon rind
  • plenty of salt and crushed black pepper (to taste, of course)
  • 1/8 tsp crushed red pepper (increase to your taste level- this makes the dish pop!)
  • 1 tbs olive oil
  • 4 garlic cloves, minced
  • 1 1/2 cups diced red bell pepper
  • 3 cups fresh baby spinach


  1. Cook pasta according to package directions, using the recommended amount of salt in the water.  Drain pasta, reserving 1 cup pasta water.
  2. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper.  (I listed 1/8 tsp of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level ).
  3. Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, saute for 3 minutes.
  4. Add pasta, ricotta mixture and 1/2 cup of reserved pasta water to skillet.  Stir until combined, adding additional pasta water as needed to achieve desired creaminess.
  5. Add Spinach, cook about 1 minute or until spinach wilts. Top with extra salt, black pepper and crushed red pepper if desired.
  6. Enjoy!