Here's a simple recipe for Bright Lemon Ricotta & Spinach Pasta

Here's a simple recipe for Bright Lemon Ricotta & Spinach Pasta:

*Ingredients:*

- 8 oz pasta (such as spaghetti or fettuccine)

- 1 cup whole milk ricotta cheese

- 2 tablespoons freshly squeezed lemon juice

- 1 tablespoon olive oil

- 2 cloves garlic, minced

- 1 cup fresh spinach leaves

- Salt and pepper, to taste

- Grated Parmesan cheese, for serving (optional)

- Lemon zest, for garnish (optional)

*Instructions:*

1. *Cook the pasta*: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. *Make the ricotta sauce*: In a large bowl, combine ricotta cheese, lemon juice, and a pinch of salt and pepper. Mix well.

3. *Sauté the garlic and spinach*: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute. Add fresh spinach leaves and cook until wilted.

4. *Combine the ricotta sauce and spinach mixture*: Add the cooked spinach mixture to the ricotta sauce. Mix well.

5. *Toss with pasta*: Add the cooked pasta to the ricotta sauce mixture. Toss well, adding some reserved pasta water if the sauce is too thick.

6. *Serve*: Serve hot, topped with grated Parmesan cheese and a sprinkle of lemon zest if desired.

*Tips:*

- *Use high-quality ricotta*: Choose a whole milk ricotta cheese for the best flavor and texture.

- *Don't overcook the spinach*: Cook the spinach just until wilted to preserve its nutrients and flavor.

- *Add some brightness*: A squeeze of fresh lemon juice can make a big difference in the flavor of the dish.