Lemon Ricotta Pasta Creamy and Simple Dinner Delight

Ingredients

• 12 ounces pasta of your choice (linguine or fettuccine)
• 1 cup fresh ricotta cheese
• 1 large lemon (zested and juiced)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped
• to taste salt and pepper
• 1 4 cup grated Parmesan cheese
• for garnish fresh basil leaves
• optional crushed red pepper flakes for extra heat

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn it.
3. Add the reserved pasta water to the skillet along with the cooked pasta. Stir to combine the pasta with the garlic-infused oil.
4. Lower the heat and add the fresh ricotta cheese, lemon zest, and lemon juice. Mix until the cheese is creamy and coats the pasta evenly.
5. Stir in the chopped spinach and season with salt and pepper to taste. Keep the mixture on low heat until the spinach has wilted, about 2-3 minutes.
6. Finally, sprinkle the grated Parmesan cheese over the pasta and toss to combine. For added flavor, add a pinch of crushed red pepper flakes if desired.
7. Remove from heat and serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.