Ingredients
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12 oz radiatore or rotini pasta
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1 (6 oz) bag baby spinach
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1 cup part-skim ricotta cheese
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3/4 cup grated Parmesan cheese. plus more for garnish
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1 lemon
Steps
1
Heat a large pot of salted water to a boil on high. Cook the pasta according to package directions. During the last minute of pasta cooking time, add the baby spinach. Reserve ½ cup pasta water, then drain the pasta and spinach in a colander.
2
To pot, add the ricotta, Parmesan, and the zest and juice of the lemon. Season with salt and pepper. Stir until combined. Stir in ¼ cup pasta water until smooth, adding more pasta water if needed. Add the pasta and spinach and toss until well coated. Garnish with more Parmesan, if desired.
