Italian Lemon Ricotta Spinach Pasta

Instructions

1. Bring a large pot of salted water to a boil and prepare the spinach, peas, garlic, and lemon.

2. Cook the pasta until al dente, adding the peas during the final minutes; reserve pasta water before draining.

   ⏱ Start timer · 10 min

3. Warm the olive oil in a wide pan and cook the garlic just until fragrant.

   ⏱ Start timer · 1 min

4. Add the spinach and cook until wilted.

   ⏱ Start timer · 3 min

5. Whisk the ricotta with lemon juice, lemon zest, Parmesan, salt, pepper, and part of the reserved pasta water.

6. Add the drained pasta and peas to the spinach, then toss briefly over low heat.

   ⏱ Start timer · 2 min

7. Remove from the heat and fold in the ricotta mixture, adding more pasta water until creamy.

8. Stir in the basil, taste, and serve immediately with extra Parmesan if desired.