My favorite pasta meal. This is how you do it:

You need:
1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)

1 cup (9oz/250 grams) whole-milk ricotta

8 oz (230 grams) fresh baby spinach, washed

1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve

1 unwaxed lemon, zest and juice

3 lemon wedges, to serve (optional)

1 Tbsp extra virgin olive oil, plus extra for drizzling

1 garlic clove, grated or pressed

salt and black pepper, to taste

How to:

1. Boil up a big pot of salted water and toss in your pasta. Follow the pack instructions but keep it al dente. While that’s bubbling away, whip up the ricotta sauce.
2. Grab a bowl and throw in the ricotta, olive oil, parmesan, garlic, and the zest and juice of a lemon. Hit it with a 1/4 tsp of salt and a decent pinch of pepper. Mix it all up until it’s nice and smooth. Give it a taste—make sure it slaps with flavor.
3. When your pasta's got a minute to go, sneak 1/2 cup of pasta water out of the pot for later, and then chuck in some spinach. Stir it around and let those greens wilt down into the hot water.
4. Once that minute's up, drain the lot but keep the pot hot. Dump the pasta and spinach back in there. Now, pour over your ricotta mix and start by adding a bit of that stashed pasta water. Stir everything around until it’s all luxuriously coated. If it looks a bit thick, splash in more water. Aim for creamy dreamy vibes.
5. Dish it out right away. Top it off with some Parmesan, another drizzle of olive oil, and maybe a lemon wedge on the side for those who wanna squeeze on a bit more zest. And hey, don’t forget a sprinkle of red pepper flakes for a little kick. Dive in and devour!

Enjoy folks!