9 ounces refrigerated fettuccine
2/3 cup whole-milk ricotta cheese
1 teaspoon grated lemon rind
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
1 1/2 cups diced red bell pepper
4 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
3 cups fresh baby spinach
Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1/2 cup pasta water.
Combine ricotta, 1 teaspoon rind, 1/4 teaspoon salt, and black pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; sauté 2 minutes. Add 1/2 teaspoon salt, and garlic; sauté 2 minutes. Stir in 1 tablespoon oil and juice. Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts. Top with ricotta mixture.