Spinach And Ricotta Spaghetti

• 11 oz spaghetti
• 1 tbsp plus 1 tsp olive oil
• 4 slices prosciutto
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 6 oz baby spinach
• 1 tsp grated lemon peel
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 2/3 cup ricotta cheese
• None None Grated Parmesan cheese, to serve

1. Cook spaghetti in a saucepan of boiling salted water according to package directions.
2. Meanwhile, heat 1 tsp of the oil in a large skillet on medium-high heat. Add prosciutto and cook, 1-2 mins each side, until crispy. Drain and break into pieces.
3. Heat remaining 1 tbsp oil in same skillet on medium heat. Saute onion and garlic, 3-4 mins, until softened. Add spinach and cook, 1 min, stirring.
4. Drain pasta. Add to pan with lemon peel and juice and extra virgin olive oil, tossing well. Season to taste. Serve topped with prosciutto, ricotta and a sprinkling of Parmesan cheese.

olive oil, onion, garlic, baby spinach, lemon peel, lemon juice, extra virgin olive oil, ricotta cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28231 (may not work)