Veggie Ricotta Pasta

• 3/4 cups Veggie (or Chicken) Broth
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Squeezed
• 1 teaspoon Lemon Pepper
• 1/4 cups White Wine
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 6 ounces, weight Fresh Spinach
• 1 bunch Basil, Chopped
• 8 ounces, weight Pasta, Cooked
• 15 ounces, weight Ricotta Cheese
• 1 cup Cherry Tomatoes, Halved

1. Over medium heat, add to a pan the broth, olive oil, garlic, lemon juice, lemon pepper, white wine, salt and pepper.
2. Allow it to heat up for a minute or two and then add in the spinach and basil.
3. Let cook until wilted.
4. Add in the cooked pasta and stir it to coat completely.
5. Remove from heat and stir in the ricotta and the tomatoes.
6. Add additional salt if needed and serve.

veggie, olive oil, garlic, lemon, lemon pepper, white wine, salt, pepper, basil, weight pasta, ricotta cheese, cherry tomatoes

Taken from tastykitchen.com/recipes/main-courses/veggie-ricotta-pasta/ (may not work)