• 11 oz. (1 1/3 cup) whole-milk ricotta cheese (can use entire 15oz. container)
• 1 Tbsp +2 Tbsp olive oil
• 1/8 tsp +1 Tbsp +3/4 tsp salt
• 1/4 tsp pepper
• 1 lb pasta - fusilli, rotini, penne or other shaped pasta
• 1 lb spinach - chopped coarse
• 4 garlic cloves - minced
• 1/4 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 1/4 cup heavy cream
• 1 tsp grated lemon zest
• 2 tsp lemon juice
• 1 oz Parmesan cheese (1/2 cup) - grated

1. Whisk 1 cup ricotta, 1 Tbsp oil, 1/4 tsp pepper, and 1/8 tsp salt in medium bowl until smooth, set aside.
2. Bring 4 quts water to boil in large pot. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 sec. Drain pasta and spinach and return them to pot.
3. While pasta cooks, heat remaining 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan until fragrant, about 1 min. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest, lemon juice, and 3/4 tsp salt until smooth.
4. Add ricotta-cream mixture in small saucepan and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2-4 min, andjust consistency with reserved cooking water as needed. Transfer to plates and dot evenly with reserved ricotta mixture, serve, passing extra Parmesan.

Serves: 4-6        Total cook time: 15 min
Source: America Test Kitchen Season 15: The Italian Vegetarian