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Ricotta Spaghetti with Lemon & Spinach
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| 1 pound | spaghetti |
| Salt | |
| pepper | |
| 1 cup | whole-milk ricotta |
| 2 TBS | olive oil |
| 1 tsp | lemon juice |
| 1/8 tsp | nutmeg |
| 1 5oz bag | baby spinach |
1- cook spaghetti
2- stir together ricotta, olive oil, lemon juice and nutmeg. Season with salt.
3- drain spaghetti, reserving 1 cup of cooking water. Return pasta to pot and stir in ricotta mixture, spinach and 1/2 cup of cooking water. Toss well adding more cooking water 1 TBS at a time, if necessary. Serve hot.
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