15-Minute Lemon-Ricotta Pasta with Spinach and Basil

Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until al dente, about 9 minutes.

Meanwhile, in a large bowl, whisk together the ricotta, grated Parmesan, lemon zest, half the lemon juice, and 2 tbsp of the olive oil until creamy.

In a wide skillet over medium heat, warm the remaining 2 tbsp olive oil and butter until it shimmers.

Add the minced garlic and chili flakes, sweating gently for 45 seconds until fragrant but not browned.

Add the baby spinach in handfuls, tossing until just wilted and glossy, about 90 seconds.

Before draining the pasta, ladle out 1 cup of the starchy cooking water and reserve.

Add the drained pasta directly to the skillet with the spinach, then pour in the ricotta mixture.

Toss vigorously, adding pasta water a splash at a time, until the sauce emulsifies into a silky, cling-to-the-noodle coating.

Taste and adjust with salt, cracked pepper, and the remaining lemon juice.

Finish with torn basil leaves and an extra shower of Parmesan at the table.