Preparation Steps

• 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 ¼ teaspoon 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 ½ cup of the cooking water, then 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, adding more cooking water as needed to achieve a smooth and creamy texture.
• Serve immediately garnished with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired.