Lemon Ricotta and Spinach Pasta

Ingredients

1/2 lb. linguine pasta

1 shallot, diced

1 clove garlic, minced

4 oz. fresh spinach

1 cup ricotta

1 lemon juiced and zested

1/2 tsp. sea salt

1/2 tsp. ground black pepper

Grated parmesan cheese

‍

3-4

Boil a large pot of salted water. When at a boil, add the pasta and cook for about 10 minutes. Drain, while leaving about 1/2 cup of water.
Heat some olive oil in a pan over medium heat. Add the shallot and garlic, cook for about 2 minutes.
Add the spinach and cook with the pasta for about 2 minutes.
Lower the heat to medium low and add the ricotta, pasta water, lemon juice and zest, salt and pepper. Stir continuously until a creamy sauce.
Add the pasta to the skillet and toss.
Add grated parmesan cheese before serving hot.

Ferraro# 2500015- Linguine

Ferraro# 2000018- Shallot

Ferraro# 2000015- Garlic

Ferraro# 0000215- Spinach

Ferraro# 0900037- Ricotta

Ferraro# 0000042- Lemon

Ferraro# 2000094- Sea salt

Ferraro# 2000035- Pepper

Ferraro# 0800096- Parmesan