Step 1

Warm cream with 2 cloves of crushed garlic in a small pot over low heat

Step 2

Bring a pot of water to a boil for the pasta

Step 3

Listicle: Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout In a small bowl, mix ricotta with salt and pepper, thyme, nutmeg and lemon zest, then set aside

Step 4

Salt boiling water and cook pasta 1 minute less than package directions

Step 5

While pasta cooks, heat a large skillet over medium heat with EVOO

Step 6

Add shallots and stir a minute or two

Step 7

Grate in the remaining 2 cloves of garlic

Step 8

Add spinach and wilt into pan

Step 9

Season with salt, red pepper flakes, a little extra grated nutmeg and lemon juice

Step 10

Reserve ½ cup starchy pasta liquid, drain pasta and add to spinach

Step 11

Add the warm cream and the ricotta mixture and toss to combine for 1 minute, adding grated cheese and reserved water as you go

Step 12

Top with toasted pine nuts