Cook the pasta according to package directions. While the pasta is cooking, combine the ricotta, Parmesan and lemon zest in a small bowl.
Season with salt and cracked black pepper to taste; set aside.
Drain the pasta and set aside. In the same pot, add the oil and heat over medium heat. Add the onion and cook for 5 minutes or until tender-crisp.
Add the spinach and cook for 3 minutes or until wilted. Add the sauce and bring to a boil over medium-high heat. Stir in the pasta and cook 1 minute or until heated through.
Top the pasta with dollops of the ricotta mixture before serving. Garnish with fresh basil, if desired.
Ingredients
8 ounces uncooked campanelle (little bell shaped) pasta (about 3 cups)
