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Lemon Ricotta & Spinach Pasta
  • 1/2 lb pasta (I used linguine)
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 5 ounces fresh spinach (about 3 cups or 1/2 of a 10 oz bag)
  • 1 cup ricotta cheese
  • 1/2 cup reserved pasta water (see below)
  • 1 lemon, juiced and zested
  • 1/2 teaspoon sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • Grated parmesan cheese and red pepper flakes (optional), for topping
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