Very easy and fast recipe, for the difficult days of the week
Boil the pasta according to the instructions on the package until they become al dente.
In a medium bowl, combine the ricotta with the olive oil, parmesan, garlic, zest and lemon juice.
Season with salt and pepper with 1/4 teaspoon salt and a good pinch of pepper. Stir until smooth, try and make sure you are happy with the seasoning.
At the last minute of the pasta cooking time, keep 1/2 cup of their water and then add the spinach to the pot. Mix well and push the leaves down to immerse them in water.
After 1 minute strain and return the pasta and spinach to the pot.
Add the ricotta sauce and some of the retained water. Mix well to evenly coat the pasta with the sauce. If necessary, add more water to get a smooth and creamy sauce.
Serve immediately and garnish with grated Parmesan, a little extra virgin olive oil and lemon slices (optional).