Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 10 minutes.
In a bowl, stir together ricotta, olive oil, lemon zest and nutmeg. Season with salt and pepper.
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. Serve hot.
Very good. I used a whole 15 oz container of ricotta and a larger bag of spinach. I love lemon so I added more lemon peel and topped with grated Parmesan. Needed quite a bit of salt and pepper. Made enough for 4+ people.
This is a good recipe, but I want to warn people not to do what I did: do NOT try to substitute canned spinach for the fresh in this recipe. Using fresh spinach leaves is essential to get the desired texture for this recipe. Combining canned spinach with Ricotta will result in a slimy texture that kids and adults alike will refuse at the dinner table. I'm not sure if frozen spinach garners a similar result or not. I can tell you that if you do happen to wind up with green slime spaghetti, you can rescue the dish by folding in about a quarter cup of Italian bread crumbs and then topping it with a generous amount of shredded cheese and baking it til the cheese is melted. It's a high calorie rescue, but effective if you want to avoid wasting food. Bottom line: learn from my mistake and stick with the fresh spinach.
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