Lemon, Ricotta, and Spinach Pasta

Ingredients

• 1 pound fusilli corti bucati pasta
• 1 cup ricotta cheese
• 0.5 cups olive oil
• 0.5 cups grated Parmesan cheese , plus more for serving
• 2 lemons , zested and juiced
• 1 teaspoon salt , or to taste
• 1 teaspoon talian seasoning
• 0.5 teaspoons garlic powder
• 0.5 teaspoons ground black pepper
• 1 pinch crushed red pepper flakes
• 2 cups baby spinach
• small handful basil leaves , cut into very thin strips, or to taste
• 1 teaspoon fresh thyme , or to taste
• lemon slices

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Add fusilli and return to a boil; cook until pasta is tender with a bite, 8 to 12 minutes. Reserve 2 cups pasta water, then drain. Return pasta to the pot.

2. 2

   In a medium bowl, stir together ricotta, olive oil, Parmesan cheese, lemon juice, and lemon zest. Season with Italian seasoning, garlic granules, salt, black pepper, and a pinch of red pepper flakes.

3. 3

   Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. The sauce will thicken and adhere as it is tossed. Add more reserved pasta water if the sauce is too thick.

4. 4

   Place spinach in a colander. Pour remaining reserved pasta water over spinach to wilt; toss spinach into pasta.

5. 5

   Divide into serving bowls. Top each serving with a slice of lemon, basil, thyme, cheese and a drizzle of olive oil, if desired.