Lemon Ricotta Spaghetti with Spinach and Parmesan

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!

Bring a pot of water to the boil, add the spaghetti and cook 7-9 minutes or until al dente. In the last 30 seconds, add the spinach. Drain, reserving ¹⁄₂ cup of pasta water, and keep warm.

Zest the lemon and cut it in half. Peel and mince the garlic. To a large bowl, add the ricotta, garlic, lemon zest and juice (to taste), half the parmesan, salt and pepper. Mix and combine with as much pasta water to create thick sauce.

Add the hot spaghetti and spinach to the bowl with the lemon ricotta sauce. Toss the spaghetti until well coated in the sauce. Taste and adjust seasoning with lemon juice, salt and pepper.

Divide the lemon ricotta spinach spaghetti between serving dishes and garnish with remaining parmesan and lemon. Enjoy!