Lemon Ricotta Spinach Penne | 20-Minute Italian Pasta

Bring a large pot of generous water to a boil for the pasta. When rolling boiling, salt well, then add the penne pasta and cook 1 minute less than the time indicated on the package so it remains pleasantly al dente. Before draining, ladle out and set aside 1 cup (approx. 150 ml) of the starchy cooking water.

Peel the garlic cloves and slice them finely. Wash the organic lemon with hot water, wipe dry, grate the yellow zest finely on a fine grater, and squeeze its juice.

In a deep, wide skillet, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic and a pinch of chilli flakes, then saute gently for 1 minute until fragrant, taking care not to burn them.