1 box of Fusilli Pasta
1 lb of frozen spinach
5 cloves of garlic, minced
1/4 tsp of cayenne pepper
11 oz whole milk ricotta cheese
1 cup heavy cream
1 tsp lemon zest
1 lemon, juiced
Dash of garlic salt
1/2 cup of parmesan cheese
Olive oil
Ground black pepper
Optional: Pasta water & a dash of smoked paprika
Note: 1/4 to 1/2 cup of pasta water if it's too dry and thick but we found when we used 1 cup of heavy cream it was just perfect
Directions:
1. In a large pot or wok-like pan, cook your pasta 6-8 mins and around the last 2 min mark add the frozen spinach and boil for 1 min or 2 then drain (reserve pasta water in case)
2. In the same pot/pan, sauté your garlic, cayenne pepper, and paprika until golden. Stir in your pasta and spinach
3. Add the ricotta, heavy cream, parmesan cheese, lemon zest, lemon juice, garlic salt, and black pepper. Stir until creamy and smooth
4. Serve and add a little bit more ricotta if desired!
This recipe was adapted from Kitschen Cat. To view her version click here