Pasta with Mushrooms, spinach, and ricotta

7 oz. fresh pasta 

1-2 shallots 

2 cloves garlic 

2 sprigs fresh rosemary 

1 pack cremini mushrooms 

1 lemon 

1 bag fresh baby spinach 

1/4 cup ricotta 

1/4 cup white wine (can use water)

1 T. butter 

 1. Cook the pasta in salted water until just tender, 3-5 minutes. Drain, reserving 1/2 cup of the pasta water. Toss pasta with olive oil to avoid sticking. While pasta is cooking 

 2. Peel and thinly slice the shallots and mince the garlic. Strip the rosemary leaves and coarsely chop. 

 3. Cut mushrooms into 1/4 inch thick slices. 

 4. Zest the lemon. 

 5. In a large frying pan over medium heat, warm butter until hot but not smoking. Add shallots, garlic, rosemary and mushrooms, stirring occasionally, until mushrooms are starting to soften (3-4 minutes). Add white wine and continue to cook, stirring occasionally, until mushrooms are tender and liquid has mostly evaporated (another 3-4 minutes). 

 6. Stir in the spinach, pasta, and 1/4 reserved pasta water, increasing the heat to medium high and cooking until sauce has thickened and spinach is just wilted (about 2 minutes). Add more pasta water if dry. 

 7. Remove from heat, stir in lemon zest, season to taste with salt and pepper, and top with fresh ricotta cheese.