Zesty Lemon Ricotta Spaghetti

One pot and less than 30 minutes to make this impressive but downright easy pasta dinner! You'll want to keep this recipe!

Ingredients:

1/2 lb (8 oz) spaghetti

1 cup creamy ricotta

4 cups packed baby spinach leaves

1/2 cup parmesan cheese

zest of 1 lemon

2 tbsps fresh lemon juice

1 tbsp olive oil

1 tsp minced garlic

1/2 tsp dry basil

1/2 tsp salt

1/4 tsp black pepper

red pepper flakes and parmesan to serve

In a bowl combine the ricotta, olive oil, parmesan, garlic, basil, lemon zest and juice, and salt and pepper.

Cook the pasta to al dente and when done reserve 1/2 cup cooking water before draining. After draining immediately add the spinach to the pasta and stir 1-2 minutes until the leaves turn a bright green.

Mix the ricotta sauce into the pot with about half of the reserved pasta water. Stir and add more water until smooth and the pasta is well coated. I did use the whole 1/2 cup of reserved water here.

Plate and serve with more black pepper, red pepper flakes and parmesan cheese.

Serves 4

Adapted from: theclevermeal.com