Lemon Ricotta Pasta

Ingredients:

whole grain fettuccine, spaghetti, or angel hair
2/3 cup ricotta cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
3 cloves garlic, minced
3 cups baby spinach
1 large red bell pepper, chopped
1 tablespoon olive oil
salt and pepper, to taste
crushed red pepper, to taste
parmesan cheese

Boil the pasta until al dente.

Meanwhile, stir ricotta cheese with lemon zest, lemon juice, salt, and pepper. Set aside.

When pasta is cooked, drain, reserving 1 cup of the water.

In a skillet, heat the olive oil and add bell pepper. Allow to cook for 3 minutes then add garlic. Cook for 30 seconds longer then mix in the pasta, most of the water, and ricotta mixture. Stir well and add more water if pasta is too dry. Add spinach and cook until partially wilted.

To serve, top pasta with more crushed pepper and black pepper. Sprinkle with parmesan cheese.