Lemon Ricotta Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Before draining, reserve 1 cup of pasta water, then drain and return the pasta to the pot, covering it to keep warm.
½ pound spaghetti, ¼ teaspoon salt
Blend the sauce: In a high-speed blender, combine ricotta, Parmesan, olive oil, garlic, lemon juice and zest, salt, black pepper, and red pepper flakes. Blend for 1 to 2 minutes, until the mixture is completely smooth and creamy.
7 ounces whole-milk ricotta, ⅓ cup freshly grated parmesan cheese, 2 tablespoon olive oil, 3 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon crushed red pepper, 1 garlic cloves
Combine everything: Pour the ricotta sauce into a skillet or Dutch oven, then add ½ cup of the reserved pasta water and baby spinach. Toss in the cooked pasta, set over low heat, and cook for about 2 minutes, stirring frequently, until the pasta absorbs some of the sauce and the spinach wilts. Add more pasta water as needed to reach your preferred consistency.
7 ounces whole-milk ricotta, 3 ounces fresh baby spinach
Serve and enjoy: Dish up the pasta and top with extra Parmesan, red pepper flakes, and fresh parsley if you like. Serve immediately!
fresh parsley