Easy Lemon Ricotta Pasta & Spinach

Ingredients

• 12 oz (340 g) pasta (spaghetti, linguine, or penne)

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• Zest and juice of 1 lemon

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 4 cups fresh spinach (about 5 oz)

• 1/2 tsp red pepper flakes (optional)

• Salt and black pepper, to taste

• Extra Parmesan & lemon zest for serving

Instructions

1. Cook the pasta: Boil pasta in salted water according to package directions. Reserve 1 cup of pasta water, then drain.

2. Make the ricotta sauce: In a bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.

3. Sauté the garlic & spinach: In a large skillet, heat olive oil over medium. Add garlic and cook until fragrant (about 1 min). Add spinach and cook until wilted.

4. Combine everything: Add the cooked pasta to the skillet with spinach. Stir in the ricotta mixture, adding reserved pasta water a little at a time until creamy and well coated.

5. Finish & serve: Sprinkle with red pepper flakes (if using), extra Parmesan, and lemon zest. Serve warm.