Lemon and Ricotta Pasta with Spinach
Cook 1/2 lb of pasta in salted water until al dente. Reserve 1 cup of pasta water.
Add 3 tbsp of butter and 1 tsp of olive oil to a pan on medium heat. Then, add 3 cloves of minced garlic. Cook the garlic for a minute or so making sure it doesn’t brown.
Toss in 3 cups of spinach and mix with the butter & garlic. This may seem like a lot, but the spinach will cook down. Next, add 1 cup of heavy cream, 1 cup of ricotta and a little but of the saved pasta water.
Mix well and bring to a simmer. Season with salt, pepper, garlic/onion powder, parsley and chili flakes. Add the juice of one lemon and a little bit of lemon zest. Toss in your cooked pasta with a bit more pasta water and stir it all together.
Add 3/4 a cup of parmesan cheese and give your sauce another good mix. Top with more lemon juice & parm cheese. Enjoy!!