1/3 cup(35 grams)grated Parmesan cheese, plus extra to serve
1unwaxed lemon, zest and juice
3lemon wedges, to serve (optional)
1Tbspextra virgin olive oil, plus extra for drizzling
1garlic clove, grated or pressed
salt and black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
Stir until well combined, taste and make sure you're happy with the seasoning.
In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
After 1 minute, drain and return pasta and spinach to the same pot.
Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Cooking water: add pasta water gradually, you might not need all of it. You don't want to water down the flavor, but only make spaghetti nice and moist. If you think the reserved water is not enough, you might add a few Tbsps of milk.Pasta: you can use any short, large or long pasta shapes that work well to capture the creamy ricotta. I love spaghetti, but penne, fusilli, conchiglie work fine. Mini pasta shapes like orzo or even elbow macaroni don’t work well in the recipe.NOTE: Nutritional values are estimates only.