Lemon Ricotta Pasta Recipe by Yumna Jawad from Feel Good Foodie.

Ingredients

• 1 pound spaghetti or pasta of choice
• 1 (15-ounce) container whole-milk ricotta
• ¾ cup freshly grated Parmesan plus more for serving
• ¼ cup olive oil
• 2 garlic cloves
• 1 lemon zest and juice
• ½ teaspoon salt plus more for pasta water
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 (5-ounce) container baby spinach

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
2. Reserve 1 cup of pasta water, drain and return the pasta to the covered pot.
3. Blend the ricotta, Parmesan, olive oil, garlic, lemon juice zest, salt, pepper, and red pepper flakes; process for 1 to 2 minutes, or until very smooth.
4. Add the ricotta mixture, ½ cup of reserved pasta water, and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
5. Serve with more grated Parmesan, if desired.