Spaghetti with Ricotta, Lemon and Spinach

Ingredients

• 5 oz baby spinach 
• 1.5 teaspoons lemon zest grated
• 0.1 teaspoon nutmeg 
• 2 tablespoons olive oil 
• 4 servings salt and pepper 
• 1 cup whole-milk ricotta 
• 1 pound pasta like spaghetti 

Equipment

• bowl
• pot

Directions

1. Bring a large pot of salted water to boil.
2. Add spaghetti and cook until al dente, about 10 minutes.
3. In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
4. Drain spaghetti, reserving 1 cup cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup pasta cooking water. Toss well, adding more pasta cooking water 1 Tbsp. at a time, if necessary.
5. Serve hot.