Instructions:
Cook pasta as per package directions until al dente. Drain and keep aside.
In a large mixing bowl, blend ricotta, garlic, Parmesan, lemon zest, and juice. Season with salt and pepper.
Reserve about 1/2 cup of pasta water in the final minute of cooking and add spinach to the pot to wilt.
Drain the pasta and spinach, returning them to the pot.
Mix in the ricotta mixture and reserved pasta water, stirring to achieve a creamy consistency. Add more water if necessary.
Serve hot, topped with extra Parmesan and lemon wedges. For an enhanced flavor, drizzle with more olive oil and, if desired, sprinkle red pepper flakes.
Eggs with Noodles? They Drive Me Crazy! – A Simple Yet Addictive Dish
Strawberry Avocado Salad
That food was incredible! We cleaned our plates completely.
Shaq Kicks George Clooney Out Of His Restaurant And Bans Him For Life, “Leave Your Progressivism Outside”
NO-BAKE WOOLWORTH ICEBOX CHEESECAKE
Best Southern Fried Chicken Batter
Bleach stains on clothes: 2 tricks to hide and remove them
My Son Told Me He Bought Me a Cottage in the Countryside – But When He Took Me There, I Went Pale
Love making a huge batch of this and freezing for later! Quick and easy meal!
