Spinach Ricotta Pasta for 4 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions).
3. Before draining, reserve at least ¼ cup (60ml) of the cloudy pasta water, then drain the rest.
4. Heat olive oil in a large skillet over medium heat.
5. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
6. Toss in the fresh spinach and stir constantly for 2–3 minutes until the leaves are wilted and vibrant green.
7. Lower the heat to medium-low. Stir in the ricotta cheese and Parmesan.
8. Slowly whisk in the reserved pasta water one tablespoon at a time until the cheese melts into a smooth, glossy sauce.
9. Stir in the lemon juice and season with salt and pepper.
10. Add the cooked pasta shells to the skillet and toss gently for 1-2 minutes over low heat until enveloped in sauce.
11. Remove from heat immediately to prevent the ricotta from separating.