Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta (½ lb) and cook according to package instructions until al dente, about 8-10 minutes.

In a medium mixing bowl, combine 1 cup of ricotta, 1 tablespoon of extra virgin olive oil, ⅓ cup of grated Parmesan, and 1 clove of grated garlic. Zest and juice 1 unwaxed lemon into the bowl, then season with salt and black pepper to taste.

During the last minute of the pasta cooking time, carefully add 8 oz of fresh baby spinach to the pot.

Once the pasta and spinach are cooked, drain them in a colander, being sure to reserve about ½ cup of the cooking water.

With the pot still warm, add the ricotta sauce to the pasta. Gently toss everything together.

Spoon the Lemon Ricotta Pasta with Spinach into serving bowls and garnish with extra grated Parmesan cheese and a drizzle of olive oil.