Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients

• 6 ounce baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 1 cup fennel bulb vertically sliced
• 2  garlic cloves thinly sliced
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 9 ounces pasta fresh
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese fresh grated
• 0.3 cup part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 0.5 cup shallots thinly sliced
• 8 ounces shrimp deveined peeled

Equipment

• bowl
• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat a large skillet over medium-high heat.
4. Add oil; swirl to coat.
5. Add shrimp, fennel, and shallots; saut 3 minutes.
6. Add garlic; saut 30 seconds.
7. Add spinach; cook 2 minutes or until spinach wilts.
8. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened.
9. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.