Lemon Ricotta Pasta

Step 1

Cook 12 ounces rigatoni in a large pot of salted boiling water.Halfway through cooking, add 10 ounces spinach.

Step 2

To a large mixing bowl, add 1 cup ricotta, ½ cup grated parmesan cheese, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest (grated), ⅛ teaspoon nutmeg, 1 teaspoon salt, ¼ teaspoon black pepper, and one ladleful of pasta cooking water.Whisk well until combined.

Step 3

Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and toss it in a bowl with the ricotta sauce.If the sauce is too thick, add more pasta water to make it creamier.Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.