Shrimp Linguine

With Ricotta, Fennel, and Spinach

Fresh packaged noodles and quick-cooking will make this a snap.

Ingredients

9 ounces fresh linguine

1 tablespoon olive oil

8 ounces medium shrimp, peeled and deveined

1 cup vertically sliced fennel bulb

½ cup thinly sliced shallots

2 garlic cloves, thinly sliced

1 (6-ounce) package fresh baby spinach

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

½ teaspoon freshly grounded black pepper

¼ teaspoon salt

2 ounces grated fresh parmesan cheese (about ½ cup)

¼ cup part-skim ricotta cheese

Preparation

1.       Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving ½ cup cooking liquid

2.       Heat a large skillet over medium-high heat. Add oil, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts

3.       Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute until slightly thickened. Add pasta and parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.