Pâtes aux épinards

From:  Best Recipes Ever

4 cups (1 L) penne pasta (about 12 oz/375 g)
1 tbsp (15 mL) butter
1 clove garlic, minced
1 cup (250 mL) extra-smooth light ricotta cheese
1/4 cup (50 mL) grated parmesan cheese
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) each salt and pepper
Half bag (10 oz/284 g) fresh spinach (about 5 cups/1.25 L)
1/2 cup (125 mL) finely diced sweet red pepper



In large saucepan of boiling salted water, cook pasta until tender but firm, 10 minutes.

Reserving 1/2 cup (125 mL) of the cooking liquid, drain pasta and set aside.

In same saucepan, melt butter over medium heat; fry garlic until fragrant, about 1 minute. Add reserved cooking liquid, ricotta cheese, half of the Parmesan cheese, the lemon rind and juice, salt and pepper; bring to simmer.

Add spinach and red pepper; stir until spinach is wilted, about 2 minutes. Return pasta to pot and toss to coat. Sprinkle with remaining Parmesan cheese.