Ingredients

• 1/2 lb (8 oz / 220 g) pasta (spaghetti, linguine, penne, fusilli…)
  
• 1 cup (9 oz / 250 g) whole-milk ricotta
  
• 8 oz (230 g) fresh baby spinach, washed
  
• 1/3 cup (35 g) grated Parmesan cheese, plus extra for serving
  
• 1 unwaxed lemon, zest and juice
  
• 3 lemon wedges, to serve (optional)
  
• 1 Tbsp extra virgin olive oil, plus more for drizzling
  
• 1 garlic clove, grated or pressed
  
• salt and black pepper, to taste
  

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
2. Prepare the ricotta mixture:
   While the pasta cooks, place the ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice into a medium bowl. Season with 1/4 teaspoon of salt and a generous pinch of pepper. Mix until smooth and taste to adjust seasoning.
3. Wilt the spinach:
   In the final minute of the pasta’s cooking time, set aside 1/2 cup of the pasta water. Add the spinach directly to the pot, stir it in, and press it gently under the water so it softens.
4. Combine:
   After 1 minute, drain everything and return the pasta and spinach to the warm pot. Add the ricotta mixture along with some of the reserved pasta water. Stir until the sauce coats the pasta evenly, adding more pasta water as needed to achieve a creamy consistency.
5. Serve:
   Enjoy immediately with extra Parmesan, a drizzle of olive oil, and lemon wedges if you’d like a final squeeze of fresh lemon juice. A pinch of red pepper flakes is a great optional touch.

• Cooking water: Add the pasta water little by little. You may not need the full amount—use only enough to loosen the sauce without thinning the flavor. If you need a bit more liquid, a splash of milk works well.
  
• Pasta choices: Any medium or long pasta shape that catches the sauce will work. Spaghetti, penne, fusilli, and conchiglie are all great options. Very small shapes like orzo or elbow macaroni aren’t ideal here.
  
• Nutrition: Values are approximate.