Lemon Parmesan Ricotta Pasta With Spinach

• total time: 2 minutes

Ingredients

1 lb Spaghetti

15 oz Whole-milk ricotta

3/4 cup Grated Parmesan

1/4 cup Olive oil + 2 Garlic cloves

1 Lemon (zested and juiced)

5 oz Baby spinach

1 cup Reserved pasta water

Salt, pepper, & red pepper flakes

THE METHOD:

1️⃣ Boil spaghetti al dente. SAVE 1 cup of the pasta water before draining.

Directions

In a blender, process ricotta, Parmesan, oil, garlic, lemon zest, and juice until smooth.

Return the pasta to the pot and add the ricotta mixture and half the pasta water.

Add fresh baby spinach and stir over low heat for 2 mins until the spinach is wilted and the sauce is glossy.

Add more pasta water as needed for that perfect "restaurant-style" finish.

Garnish with lemon slices and extra Parmesan. Serve immediately! 🌿