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Here are the ingridients that are required to prepare a remarkably good Lemony Spinach and Ricotta Pasta:
- Get 1 box of pasta (16 ounce), any shape.
- Take of Salt for boiling water.
- Get 1 (15 ounce) of whole milk ricotta cheese.
- Prepare 1 bag (16 ounce) of frozen cut leaf spinach, thawed.
- Use 1/4 cup of Parmesan cheese.
- Prepare 3 tablespoons of olive oil.
- Prepare 2 of lemons, squeezed.
- Prepare of Extra olive oil.
- Take 1 of onion, sliced.
- Get 1 of red pepper, sliced.
- Provide 5 cloves of garlic, minced.
- You need 1/8 teaspoon of black pepper.
- Use of Lemon wedges.
Ready with the ingridients? Here are the sequences on cooking Lemony Spinach and Ricotta Pasta:
Add ricotta, ¼ tsp of salt, and ¼ tsp of pepper to the pot. Add ricotta, ¼ tsp of salt, and ¼ tsp of pepper to the pot. Turn the heat to low and add in the spinach, artichokes, ricotta, grated parmesan, cooked pasta, and zest and juice from two lemons. Gently fold the ingredients together, use the pasta water to thin the sauce out as needed. The spinach will wilt and cook as you stir.
Recipe : Lemony Spinach and Ricotta Pasta
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