½cup(50grams)grated parmesan cheese* or more to taste
1tablespoon(30grams)extra virgin olive oil
1teaspoonlemon zestor more to taste
⅛teaspoonnutmeggrated
1teaspoonsalt
¼teaspoonblack pepper
COOK PASTA AND SPINACH
Cook 12 ounces rigatoni in a large pot of salted boiling water.Halfway through cooking, add 10 ounces spinach.
MAKE THE LEMON RICOTTA SAUCE
To a large mixing bowl, add 1 cup ricotta, ½ cup grated parmesan cheese, 1 tablespoon extra virgin olive oil, 1 teaspoon lemon zest (grated), ⅛ teaspoon nutmeg, 1 teaspoon salt, ¼ teaspoon black pepper, and one ladleful of pasta cooking water.
Whisk well until combined.
TOSS THE PASTA
Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and toss it in a bowl with the ricotta sauce.If the sauce is too thick, add more pasta water to make it creamier.Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.