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Ricotta Spinach Pasta

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Ricotta Spinach Pasta

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Course: Main Course
Cuisine: American
Keyword: Ricotta Spinach Pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 461kcal


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

Serve With

  • 2 medium orange


  • Cook pasta according to package directions.  Drain and reserve the liquid; set aside covered.
  • Grate 1 teaspoon of lemon rind and add to ricotta cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper; set aside covered.
  • In a large skillet, heat 1 tablespoon oil over medium heat.  Chop pepper and add to skillet; saute for 2-3 minutes.  Add 1/4 teaspoon salt and chopped walnuts.  Slice or mince garlic, add to skillet and saute for 1-2 minutes.  Stir in 1 tbsp olive oil, 1 tablespoon juice of lemon; add pasta, 1/4-1/2 cup of reserved pasta water, spinach, and the ricotta cheese; cook for 1 minute while stirring and allow spinach to begin wilting and cheese to be heated through. Remove from heat.
  • Serve with orange wedges on the side.
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Calories: 461kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 357mg | Fiber: 8g | Sugar: 4g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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