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Lemon Ricotta Pasta

Creamy, citrusy, and super comforting, this 10-minute dinner is a great choice for a meatless Monday or after a long, no-good Friday. Lemon Ricotta Posta Dish Guide Serves 2-3 Five Ingredients 2 Lemons 8 oz dry pasta 1 cup ricotta cheese 1/3 cup grated parmigiano cheese (plus more for garnish) 5 oz baby spinach From the Pantry 2 garlic cloves, minced 1 T olive oil Bring a pot of water to a boil and season with salt. Drop in the pasta and cook until al dente. Meanwhile, add the ricotta to a bowl and add the zest and juice of 1 lemon. Add 1 tablespoon of olive oil, the parmigiano cheese and the minced garlic. Season to taste with salt and pepper. When the pasta is al dente, set aside a cup of the cooking water and add in the spinach to the water and wilt for 1 minute. Drain immediately and return spinach and pasta to the warm pot. Add in the cheese mixture and half of the pasta water. Stir vigorously to emulsify the sauce and melt the cheese mixture. Add more pasta water until you get the consistency you desire. Sauce will get thicker as it cools. Serve in warm bowl garnished with slices of the second lemon and optionally grate over more cheese or add herbs for garnish.