Lemon Ricotta Pasta

• 8 Ounce pasta penne
• 1 Cup ricotta cheese
• 8 Ounce spinach
• 33/100 Cup grated parmesan cheese
• 1 lemon
• 1 Tablespoon olive oil
• 1 garlic clove
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper

• In a large pot of boiling salted water, cook the pasta according to the package directions until it's al dente.
• Meanwhile, prepare the ricotta sauce. In a medium bowl, combine ricotta, olive oil, Parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 teaspoon of salt and a generous pinch of pepper. Stir until the ingredients are well combined. Taste to ensure the seasoning meets your preferences.
• During the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water. Then, add spinach to the pot, stirring well and pushing the leaves down to submerge them in the water.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.