Ingredients

• 8 garlic cloves, roasted
• 1 tablespoon olive oil
• 15 ounces ricotta cheese
• 1 lemon, zest only
• ½ teaspoon red pepper flakes
• ½ teaspoon black pepper
• Pasta (I used gnocchi!)
• 3 cups baby spinach
• 1 cup baby bella mushrooms, sliced

Directions

1. Preheat oven to 350 degrees F. Cut the tip off the garlic bulb, just exposing the cloves. Drizzle with olive oil and a pinch of kosher salt. Wrap the bulb in foil and roast for 30 minutes. Let garlic cool and then squeeze out roasted cloves into a bowl.
2. To roasted garlic, add a pinch of salt and mash together with a fork. Stir in ricotta cheese, lemon zest, black pepper, and red pepper flakes. Set aside.
3. Cook pasta according to package. Reserve 2 cups of pasta water from the cooking process when you drain the pasta.
4. To finish the sauce, add ricotta base to a pot with pasta water. Stir hot pasta water into the ricotta over low heat and continue to stir until it is smooth and thick.
5. Add spinach and mushrooms to ricotta sauce.

Enjoy!