Method

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Sauté the Spinach:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

If using fresh spinach, add it to the skillet and sauté for about 3-4 minutes until wilted. If using frozen spinach, add it directly and cook until heated through and the moisture has evaporated.

Combine Ingredients:

Reduce the heat to low and stir in the ricotta cheese, mixing until well combined with the spinach. Add the grated Parmesan cheese, a pinch of nutmeg (if using), salt, and pepper. Mix well.

Gradually add the reserved pasta water to achieve a creamy consistency. Adjust the amount according to your preference for sauce thickness.

Add the Pasta:

Toss the drained pasta into the skillet, ensuring that it is evenly coated with the ricotta and spinach mixture. Stir gently to combine.

Serve:

Plate the pasta and sprinkle with additional Parmesan cheese and freshly cracked pepper to taste. Serve immediately.

Variations

Add Proteins: For a heartier meal, consider adding grilled chicken, shrimp, or crispy pancetta.

Vegetarian Options: You can add other vegetables such as sun-dried tomatoes, mushrooms, or zucchini for added flavor and nutrition.

Gluten-Free Option: Use gluten-free pasta varieties available in most grocery stores.

Dairy-Free Option: Substitute ricotta with a dairy-free alternative such as cashew cream or a tofu rico