Making it up as you go pasta
1 lb pasta (I used whole wheat spaghetti from Barilla)
8 cloves of garlic, minced
3 T chopped fresh parsley
3 T chopped fresh cilantro
juice of 1 lemon
zest of 1 lemon
1/2 C ricotta cheese
1 t crushed red pepper flakes
3 C spinach leaves, loosely packed
salt & pepper to taste
parmesan cheese to serve
- Boil pasta to al dente. Reserve about 1/2 C pasta water, drain and set aside.
- In a large, deep skillet, cook garlic and about 1 t salt in about 3 T olive oil on medium-low heat until slightly browned and bubbly. Add red pepper flakes and cook a couple of minutes. Add lemon zest and spinach leaves. Bring heat up to Medium and cook until spinach is slightly wilted.
- Add cooked pasta, add about 2 more T olive oil and reserved pasta water 1 T at a time to loosen up the sauce. Add ricotta cheese and carefully stir into pasta until pasta is coated. Add cilantro, parsley, and lemon juice and toss until evenly distributed. Add salt and pepper to taste. (be careful tossing if you use whole wheat pasta because it tends to break a little more easily than normal pasta)
- Serve hot or cold with parmesan cheese on top.