Instructions
Step 1: Cook pasta in salted water according to package directions. Reserve 1/4 cup pasta water, then drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Step 3: Add spinach and cook until wilted, about 2 minutes. Season with a pinch of salt.
Step 4: Reduce heat to low. Stir in ricotta, Parmesan, lemon zest, lemon juice, and red pepper flakes. Mix until smooth and creamy.
Step 5: Add cooked pasta and reserved pasta water. Toss to coat until sauce clings to the noodles. Season with salt and pepper to taste.
Step 6: Serve hot, garnished with lemon slices and extra Parmesan if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess. This dish is best enjoyed fresh and is not recommended for freezing due to the ricotta sauce.
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