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Lemon Ricotta Pasta with Spinach and Artichoke
Ingredients
  • ¼ c olive oil
  • 4 cloves garlic thinly sliced
  • 1 14 oz can artichoke hearts in water drained and quartered
  • 1 lb pasta any shape you like
  • 6 oz baby spinach about two heaping cups
  • 16 oz whole milk ricotta cheese
  • 2 lemons
  • ½ c grated parmesan cheese plus more for serving
  • crushed red pepper flakes optional
Steps
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