Spinach and Ricotta Pasta

🥗Ingredients

• 400gPasta (rigatoni or penne)
• 250gFresh ricotta
• 4cupsBaby spinach
• 1/2cupParmesan cheese
• 3clovesGarlic
• 1wholeLemon
• 2tbspOlive oil
• 1/4tspNutmeg
• 1tspSalt
• 1/2tspBlack pepper

📝Instructions

1. 1

   Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.

2. 2

   Heat olive oil in a large pan. Saute minced garlic for 30 seconds.

3. 3

   Add spinach and cook until just wilted.

4. 4

   Add ricotta, a splash of pasta water, lemon zest, and nutmeg. Stir until creamy.

5. 5

   Toss drained pasta into the sauce, adding more pasta water as needed for a silky coating.

6. 6

   Stir in most of the Parmesan. Season with salt and pepper.

7. 7

   Serve topped with remaining Parmesan and a crack of black pepper.