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