Lemony Spinach and Ricotta Pasta

Name: Lemony Spinach and Ricotta Pasta
Cuisine: American
Ingredients: 1 box pasta (16 ounce), any shape; Salt for boiling water; 1 (15 ounce) whole milk ricotta cheese; 1 bag (16 ounce) frozen cut leaf spinach, thawed; 1/4 cup Parmesan cheese; 3 tablespoons olive oil; 2 lemons, squeezed; Extra olive oil; 1 onion, sliced; 1 red pepper, sliced; 5 cloves garlic, minced; 1/8 teaspoon black pepper; Lemon wedges

Crock Pot Girl 🤡 @CrockpotGirl

Yummy 😋!

Crock Pot Girl 🤡 @CrockpotGirl

Yummy 😋!

Saved

Ingredients

1 boxpasta (16 ounce), any shape
Salt for boiling water
1 (15 ounce)whole milk ricotta cheese
1 bag (16 ounce)frozen cut leaf spinach, thawed
1/4 cupParmesan cheese
3 tablespoonsolive oil
2lemons, squeezed
Extra olive oil
1onion, sliced
1red pepper, sliced
5 clovesgarlic, minced
1/8 teaspoonblack pepper
Lemon wedges

Saved

Steps

1

In a large bowl combine your whole milk ricotta cheese, thawed spinach, Parmesan cheese, olive oil and squeezed lemon juice, mix thoroughly and set bowl to the side ……..
2

In a large pot heat some olive oil……
3

Add to pot your sliced onion, red pepper, minced garlic and black pepper, sauté until veggies are tender…….
4

Meanwhile, boil some water and cook pasta until al dente, drain and save about 1/2 cup of pasta water, then add to cooked veggies ……Don’t forget to salt your water 💦!!!!
5

Stir gently, then add to pot your spinach ricotta mixture, keep pot on low heat and continue to stir until pasta is thoroughly coated and ricotta cheese has melted …..
6

Serve with extra Parmesan cheese on top, add some lemon wedges and enjoy 😉!!