Dollops of creamy ricotta melt into a light lemon-garlic sauce while baby spinach wilts around tender shell pasta. This vegetarian one-pot meal is comfort food that comes together faster than ordering takeout.
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Heat olive oil in a large pot over medium heat. Saute garlic until fragrant, about 1 minute.
Add 750 ml (3 cups) of water and a generous pinch of salt. Bring to a boil and add the shell pasta.
Cook the pasta, stirring often, until al dente and most of the water has been absorbed.
Add the baby spinach and stir until wilted, about 1 minute.
Remove from heat. Dollop the ricotta over the pasta, add lemon juice and Parmesan, then gently fold everything together.
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