Creamy Spinach Ricotta Pasta Sauce

Ingredients

• 12 oz (340 g) short pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 5 oz (140 g) baby spinach
• 1 cup (250 g) whole-milk ricotta
• 1/2 cup (50 g) grated parmesan
• 1 teaspoon finely grated lemon zest
• 1/2 cup (120 ml) reserved pasta water, as needed
• 1/4 teaspoon ground nutmeg, optional
• Salt and black pepper, to taste

Instructions

1. 1

   Cook the pasta until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Warm the olive oil in a wide skillet over medium-low heat. Cook the garlic for 30 seconds.

3. 3

   Add the spinach and cook just until wilted. Remove the skillet from the heat and chop the spinach more finely if desired.

4. 4

   Stir together the ricotta, parmesan, lemon zest, nutmeg and 1/4 cup pasta water until smooth.

5. 5

   Add the pasta and ricotta mixture to the skillet. Toss over very low heat, adding more pasta water as needed.

6. 6

   Season with salt and black pepper and serve immediately.