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Ricotta Pasta

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Ricotta Pasta

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: bell peppers, pasta, ricotta, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 475kcal


  • 8 ounce fettuccine pasta, dry
  • 2/3 cup ricotta cheese, part skim milk
  • 1 medium lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 medium bell pepper, red
  • 1 medium bell pepper, yellow
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/3 cup, chopped walnuts
  • 4 cup spinach

Serve With

  • 2 cup grapes


  • Prepare pasta as directed on the package.
  • Meanwhile, mix ricotta, 1 tablespoon of lemon zest, salt and pepper, in a small bowl.  Set aside.
  • Chop peppers into bite-sized pieces, mince garlic. 
  • Heat a large skillet over medium-high heat; add 1 tablespoon of oil and allow it to heat up.  Add peppers and garlic, cook for 1-2 minutes. Add pasta and chopped walnuts, toss to coat; add spinach and cook for 1-2 minutes so leaves begin to wilt. 
  • Remove from heat, gently fold in ricotta mixture; spritz with fresh lemon juice and a drizzle of remaining olive oil, if desired.
  • Serve with grapes.
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Calories: 475kcal | Carbohydrates: 67g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 514mg | Fiber: 5g | Sugar: 16g

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