1-First, bring a large pot of salted water to a boil and cook 1/2 lb (8 oz / 220 grams) of pasta according to package directions until al dente. While that’s happening, prepare the sauce by combining 1 cup (9 oz / 250 grams) whole-milk ricotta, 1 tablespoon extra virgin olive oil, 1/3 cup (35 grams) grated Parmesan cheese, 1 grated or pressed garlic clove, the zest and juice of 1 unwaxed lemon, salt, and black pepper in a medium bowl; stir well and adjust seasoning as needed.

2-Reserve 1/2 cup of the pasta cooking water for later. In the last minute of pasta cooking, add 8 oz (230 grams) fresh baby spinach to the pot and submerge it to wilt. After 1 minute, drain the pasta and spinach, then return them to the pot. Add the ricotta sauce and some of the reserved cooking water, stirring until the pasta is evenly coated and creamy. If it needs more liquid, add extra reserved water gradually.

3-Serve immediately, topped with extra grated Parmesan cheese, a drizzle of extra virgin olive oil, and 3 lemon wedges if you like. For a bit of heat, toss in a pinch of red pepper flakes. This whole process takes about 13 minutes, making it perfect for busy nights.