▪️15 oz. Whole Milk Ricotta▪️1/2 Cup Grated Parmesan▪️Zest of 1 Lemon▪️2 Lemons, juice▪️1/2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1/4 Cup Olive Oil, divided▪️4 Cloves Garlic, minced▪️3 Cups Spinach▪️1 lb. Spaghetti▪️~1 Cup Pasta Water▪️
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1️⃣ Bring a pot of salted water to a boil
2️⃣ Mix together the ricotta, parmesan, lemon zest, lemon juice, salt, pepper and 2 Tbsp of olive oil and set aside
3️⃣ In a large pan over medium heat, sauté the garlic in 2 Tbsp olive oil until fragrant (1-2 mins); add the spinach, season with some salt and pepper, and then turn the heat down to low and add the ricotta mixture; stir to warm though (you don’t want the heat too hot bc the ricotta will curdle)
4️⃣Boil pasta until very al dente and then transfer it directly from the pasta pot into the pan with the ricotta with tongs (alternatively, if you want to drain your pasta and then make sure you save ~1 cup pasta water)
5️⃣ Mix the pasta with the sauce with tongs and add pasta water 1/4 cup at a time (you may not need to use all of it) to loosen the sauce; continue cooking and adding pasta water until pasta is desired consistency and sauce is creamy and coating the noodles; taste and add more salt and pepper if needed
6️⃣ Serve with more parm on top and enjoy!
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⏲25 minute total prep + cook time
