Cook the pasta according to package directions. Drain the pasta reserving about 1/2 cup of the pasta water and set aside.
In a large skillet or Dutch oven heat the oil, shallots, and garlic over medium heat. Stir until it becomes fragrant (try to avoid browning the garlic).
Add the mushrooms and cook for 3-5 minutes.
Add the white wine and cook until it evaporates.
Add the spinach and turn off the heat. Let sit 5 minutes.
Stir in the ricotta cheese, red pepper flakes, and 1/2 tsp kosher salt.
Add the pasta and stir together.
Add enough pasta water to loosen the cheese and allow it to the coat the pasta. Season pasta with salt & pepper to taste.
Put the pasta onto a serving dish and sprinkle the lemon zest on top.
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