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Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.
While pasta boils, whisk together ricotta, olive oil, lemon juice, lemon zest, garlic, italian seasoning, salt and pepper to combine. Set aside.
Before draining the pasta, scoop about 1 1/2 to 2 cups of the pasta water and reserve for the lemon ricotta sauce.
Drain the pasta in a large colander and toss with spinach to wilt. Set aside.
Add the ricotta mixture and one cup of the pasta water to the pot used to boil the pasta over medium low heat. Stir until smooth and creamy, slowly adding more water to desired thickness. Add the pasta and spinach into the pot and toss well to coat the pasta evenly.
Make any adjustments to seasoning and remove from heat. Serve with freshly grated parmesan and chopped parsley or basil on top.
Store leftovers for up to 5 days.