Lemon Ricotta Basil Pasta

Looking to spice things up as you head into the New Year? Check out this easy pasta dish that you can add to your weeknight repertoire.

​Lemon Ricotta Basil Pasta
3 tbs. extra virgin olive oil
1 pound pasta of choice
Salt and Pepper to taste
½ tsp. red pepper flakes
1 lemon, zested and juiced
4 tbs. fresh basil, torn
2 cups fresh spinach, packed
¼ white wine or vegetable stock
8 oz. ricotta cheese
1/3 cup pecorino romano
Optional: 1 cup panko, ¼ tsp. red pepper flake, salt and pepper

Instructions:
Heat a large skillet over medium and add 2 tbs. olive oil, add the spinach a saute until cooked down. Season with salt and pepper to taste. Remove to a small bowl.
Bring a large pot of salted water to a boil. Boil the pasta 2 minutes shy of the package directions. Reserve ½ cup pasta water before you drain it. In the small skillet add the rest of the olive oil, 1 tbs. unsalted butter, lemon juice , lemon zest, white wine, ricotta cheese, red pepper flake, salt and pepper. Stir until well combined, if two thick add a little of the pasta water. Once the sauce is combined add the cooked pasta and torn basil.
Optional:
Breadcrumb Topping:
1 cup panko breadcrumbs
1 tbs. olive oil
½ tsp. red pepper flake
Heat the olive oil in a small saute pan on medium. Add the breadcrumbs, red pepper flakes, salt and pepper. Cook until the breadcrumbs are toasted.