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.
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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