Begin by bringing a large pot of salted water to a rolling boil. Add ½ pound of your favorite pasta, such as spaghetti or penne, and cook according to the package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking, and reserve ½ cup of pasta water before draining.

While the pasta cooks, combine 1 cup of whole-milk ricotta, 1 tablespoon of extra virgin olive oil, ⅓ cup of grated Parmesan, 1 clove of minced garlic, and the zest and juice of 1 unwaxed lemon in a medium bowl. Blend until smooth and creamy. Season with salt and black pepper.

In the final minute of pasta cooking, toss in 8 ounces of fresh baby spinach to the pot. Allow it to cook for about 1 minute or until wilted, then drain the pasta and spinach together.

Return the drained pasta and spinach to the pot while it’s still warm. Gradually stir in the ricotta sauce, mixing thoroughly to coat. Adjust consistency with reserved pasta water if necessary.

Spoon the Easy Lemon Ricotta Pasta with Spinach into serving bowls immediately. Garnish with extra grated Parmesan, a drizzle of olive oil, and wedges of fresh lemon. Serve fresh for best taste.