Follow these steps to make a bright and creamy pasta dish:
- Cook the spaghetti: Bring 2 quarts of water to a boil with 2 teaspoons of salt. Cook ½ pound spaghetti noodles according to package directions until al dente. Reserve ½ cup pasta water, then drain the rest.
- Prepare the ricotta sauce: In a medium bowl, combine 15 ounces ricotta cheese, 1 ½ cups shredded Parmesan, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon grated garlic, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Mix until smooth and creamy.
- Wilt the spinach: In a large skillet over medium heat, add a small drizzle of olive oil and the 5 ounces of fresh baby spinach. Cook for 1–2 minutes until just wilted.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet with spinach. Pour in the ricotta mixture and toss gently to coat, adding reserved pasta water a little at a time until you reach a creamy consistency.
- Adjust seasoning: Taste and adjust salt, pepper, or lemon juice as needed. The sauce should be bright, creamy, and well-balanced.
- Serve immediately: Plate the pasta and garnish with extra Parmesan, lemon zest, and cracked black pepper if desired.
Serving and Storage
- Serving: Serve immediately for the best texture and flavor. Pair with a crisp green salad or crusty bread for a full meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to restore creaminess.