Cook the Pasta: Bring a large pot of water to a rolling boil. Salt it generously—it should taste like the sea. Add the pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. This is essential for the sauce.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large frying pan or skillet over a medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown. If you're using chilli flakes, add them now.

Wilt the Spinach: Add the fresh spinach to the pan in batches. It will seem like a lot, but it wilts down significantly. Use tongs to turn it over until it has all just wilted, which should take about 2-3 minutes. Season with a small pinch of salt and pepper.

Prepare the Ricotta Base: In a separate large bowl, combine the ricotta cheese, grated Parmesan, lemon zest, lemon juice, salt, and black pepper. Mix everything together until it's well combined and relatively smooth.

Temper the Sauce: This is my crucial step. Instead of adding the cold ricotta mixture directly to the hot pan, slowly whisk about 120ml (½ cup) of the hot, reserved pasta water into the ricotta mixture. This gently warms the cheese, preventing it from splitting and ensuring a silky-smooth sauce. I find this technique, often used in making sauces like cacio e pepe, works wonders here.

Combine Everything: Drain the cooked pasta and add it directly to the pan with the wilted spinach. Pour the thinned ricotta sauce over the pasta. Toss everything together gently over a low heat for 1-2 minutes until the pasta is thoroughly coated and the sauce is creamy and has thickened slightly. If it seems too thick, add another splash of the reserved pasta water until you reach your desired consistency.

Serve Immediately: Divide the Lemon Ricotta Pasta among four bowls. Garnish with a little extra grated Parmesan, the chopped fresh basil or parsley, and an extra crack of black pepper. Serve straight away.