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.
Sunflower Seed-Crusted Potato Bites with Herbed Cream Cheese
Gordon Ramsay’s Beef Stroganoff Recipe
Baked Mozzarella Stuffed Meatballs
You no longer have to throw away lemon peels: if you put them in the toilet, this is what happens
Title: Ultimate Sparkling Hugo Cake: A Refreshing Summer Treat with Prosecco, Elderflower Syrup, and Lime
1There Is Major Controversy After Ms. Alabama Is Crowned
I brought these to the party, and they were gone before I could grab one myself
Orchid, the sponge trick to make it bloom: you’ve never had it like this
SKINNY CHICKEN BROCCOLI CASSEROLE
