Lemon Ricotta Spinach Pasta

Ingredients:

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

• 2 cups fresh spinach, chopped

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Zest of 1 lemon

• 2 tbsp lemon juice

• Salt & black pepper to taste

• Optional: red pepper flakes for a little heat

Instructions:

1. Cook pasta according to package directions; drain and set aside, reserving 1/2 cup pasta water.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté 1 minute until fragrant.

3. Add spinach and cook until wilted.

4. Lower heat and stir in ricotta, Parmesan, lemon zest, and lemon juice. Add reserved pasta water as needed to create a creamy sauce.

5. Toss in cooked pasta until evenly coated.

6. Season with salt, pepper, and optional red pepper flakes.

7. Serve immediately, garnished with extra Parmesan or lemon zest if desired.