Lemon Ricotta Pasta

this pasta is bright and zesty! It pairs perfectly with a fish or chicken dish :)

• 1/2lb pasta

• 1 cup whole milk ricotta

• 1/2 cup freshly grated parmesan, plus more for serving

• 1 large lemon (zest + 2–3 tbsp juice)

• 3 cloves garlic, minced

• 3 tbsp butter

• 2 tbsp olive oil

• 3 cups spinach

• 1 cup reserved pasta water

• 1/2 cup heavy cream

• Salt, pepper, garlic/ onion powder

• Optional: crushed red pepper

Recipe

1. Bring a large pot of heavily salted water to a boil and cook your pasta until al dente, reserving some pasta water before draining

2. In a large skillet, melt the butter with the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

3. Pour in the heavy cream and add the ricotta. Mix in pasta water as needed until a creamy sauce forms. Season your dish.

4. Add the drained pasta then lower the heat. Give it a good mix then add in the Parmesan, lemon juice and lemon zest. Add pasta water as needed until you reach your desired consistency.

5. Finish with extra parmesan, more lemon zest, black pepper, and parsley. Enjoy!!