Step 1

Cook pasta in a large pot of boiling salted water. Cook until al dente following the package directions.

Step 2

In the last minute of the pasta's cooking time, reserve some cooking water (about ½ cup) and add spinach to the pot. Stir and push the leaves down to submerge them in water.

Step 3

After 1 minute, drain and return pasta and spinach to the same pot.

Step 4

Add the ricotta sauce and some reserved pasta cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water if needed, you want everything nice and creamy.

Step 5

Serve immediately with grated Parmesan cheese if you wish, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional)

Step 6

Combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice in a bowl. Season with 1/4 tsp of salt and a good pinch of pepper.

Step 7

Stir until well combined, taste and make sure you're happy with the seasoning.