- 1 box Tolerant Lentil Pasta
- 2 tsp Garlic, minced
- ¼ cup Olive Oil
- 1 cup Whole Milk Ricotta
- 1 cup Grated Parmesan Cheese
- ¼ cup Lemon Juice
- ½ Lemon, zested
- 8 ounces Baby Spinach
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ cup Fresh Parsley, as a garnish
Method of Preparation
Bring a pot of water to a boil and cook pasta according to instructions. Drain and reserve 1 cup of water.
Return the pot to medium heat and add olive oil. Add garlic and cook until fragrant.
Whisk in ricotta,¾ cup of parmesan cheese, lemon juice and zest, salt, and pepper. Mix until well combined.
Add ½ cup of cooking water to the pot and mix until smooth. (Add additional water if needed)
Return the pasta to the pot and add the spinach. Mix well and continue to cook until the spinach begins to wilt.
Garnish with parsley and the remaining parmesan cheese.