One-Pot Lemon Ricotta Spinach Pasta – doliska.com

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic
• 32 fl oz low-sodium chicken or vegetable broth
• 1 lb dried spaghetti pasta
• 5 oz baby spinach or arugula (about 5 packed cups)
• 1 cup whole-milk ricotta cheese
• 3 oz finely grated Parmesan cheese (1 1/3 cups store-bought grated), plus more for serving
• 1 tbsp Finely grated zest of 1 medium lemon, plus more for garnish
• 3 tbsp juice of 1 medium lemon
• 0.50 tsp kosher salt, plus more as needed
• 0.25 tsp freshly grated black pepper, plus more for garnish