Sunshine Ricotta & Spinach Pasta

How to make it

1. 1

   Start by boiling a pot of generously salted water for your pasta. Once it is boiling, add the penne and cook according to package directions until al dente.

2. 2

   While the pasta is cooking, wash and halve your cherry tomatoes. Zest the lemon, then cut it in half and squeeze out all its juice.

3. 3

   Before draining the pasta, reserve about half a cup of the starchy pasta water. Drain the pasta and immediately return it to the pot.

4. 4

   Add the ricotta cheese, lemon zest, lemon juice, cherry tomatoes, and fresh baby spinach to the hot pasta. Stir everything together gently, allowing the heat from the pasta to wilt the spinach and warm the ricotta. If the sauce seems a bit thick, add a splash or two of the reserved pasta water until it reaches your desired creaminess.

5. 5

   Season with salt and pepper to taste, then serve immediately and enjoy this bright, simple meal!