1cup(100grams)parmesan cheesegrated, or dairy-free cheese
1teaspoonlemon zestor more to taste
⅛teaspoonnutmeggrated
1teaspoonsalt
¼teaspoonblack pepper
COOK PASTA AND SPINACH
Bring a large pot of water to a boil, then add the salt. Wait for the water to boil again, and add the pasta.Stir, then halfway through, add the fresh spinach.Cook the pasta al dente, as per package instructions. While the pasta cooks, make the sauce.
MAKE THE LEMON RICOTTA SAUCE
To a large mixing bowl, add ricotta, grated parmesan, oliveoil, grated lemon zest, grated nutmeg, salt, and black pepper.Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.
Whisk well until the sauce is smooth and the ingredients well combined.
TOSS THE PASTA
Once the pasta is al dente, reserve one cup of the starchy pasta water, drain the pasta, and add it to the bowl with the creamy ricotta mixture.Toss well until the pasta is thoroughly coated. If the sauce is too thick, add some pasta water to make it creamier.Serve immediately with a sprinkle of freshly ground black pepper and some more grated lemon zest.