Creamy Ricotta Spinach Pasta

Ingredients

• 200 g Pasta (fettuccine or penne)
• 3/4 cup Ricotta cheese
• 4 cups Fresh spinach
• 1 Lemon (zest and juice)
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1/4 cup Parmesan cheese, grated
• 1/2 cup Reserved pasta water
• to taste Salt and black pepper
• 1/4 tsp Red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente, about 10-11 minutes. Before draining, reserve 1/2 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.

3. 3

   Add the spinach to the skillet and cook 2-3 minutes, tossing until wilted.

4. 4

   Lower the heat and stir in the ricotta, lemon zest, and lemon juice. Add the reserved pasta water a little at a time, stirring until the sauce is smooth and silky.

5. 5

   Add the drained pasta and toss to coat. Stir in the Parmesan, then season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.