Serves 4 | Total Cook Time: 15 minutes
1 pound pasta
Extra virgin olive oil
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 clove minced garlic
1 cup ricotta cheese
1/4 cup Parmesan cheese
Juice and zest of 1 lemon
Salt and pepper, to taste
1. Bring a large pot of water to a boil. Salt generously and cook your pasta until al dente.
2. While the pasta is cooking, add 1 teaspoon of olive oil to a pan and bring to a medium heat. Add the tomatoes, spinach and garlic then season with salt and pepper. Cook until the spinach has wilted.
3. Mix the ricotta, parmesan, lemon, salt and pepper in a small bowl and set aside.
4. Once the pasta is the perfect al dente, add it to the pan with the spinach and tomatoes (reserving the pasta water). Then, add the ricotta mixture plus 1 cup of pasta water and mix until the pasta has been coated with the sauce. Taste for seasonings and consistency and finish with more Parmesan cheese!
