• Boil pasta in salted water according to package directions. Set aside.
  • Chop shallots and garlic and brown in a saucepan over medium-high heat. Add white wine and chicken stock and reduce.
  • Add spinach and cook until wilted.
  • Season with salt, pepper, and finely chopped parsley.
  • Zest half of one lemon, and squeeze the other half into the pan.
  • Toss with pasta and garnish with ricotta and parmesan cheeses. Serve hot.

Back /recipes/ricotta-lemon-and-spinach-pasta/