Lemon Ricotta Pasta

Step 1

Cook 18 ounces (510 grams) rigatoni in a large pot of salted boiling water.Halfway through cooking, add 15 ounces (420 grams) spinach.

Step 2

To a large mixing bowl, add 1.5 cup (375 grams) ricotta, 0.75 cup (75 grams) grated parmesan cheese, 1.5 tablespoon (45 grams) extra virgin olive oil, 1.5 teaspoon lemon zest (grated), 0.19 teaspoon nutmeg, 1.5 teaspoon salt, 0.38 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.