Ricotta salata is a salty, firm cheese that melts into warm pasta like a dream. This shelf gives you the star ingredient for a weeknight dinner that feels like more than it is, finished with nothing but pasta water, olive oil, and greens.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 34 g protein, 113 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until just under al dente, about one minute before the package says it is done. Reserve one cup of the pasta water before draining.12 min
2. While the pasta cooks, slice 2 garlic cloves thin and warm them in 3 tablespoons olive oil in a large skillet over medium heat until they turn golden, about 2 minutes. Do not let them brown.2 min
3. Add 4 cups fresh spinach to the skillet and stir until wilted, about 1 minute. Add the drained pasta to the skillet and toss to coat.1 min
4. Crumble 4 oz ricotta salata over the pasta and add half a cup of pasta water. Toss gently until the cheese begins to break down and coat the strands, then add more pasta water as needed until the dish looks creamy. Season with salt and pepper.2 min
5. Finish with the juice of half a lemon and serve at once.

Note Swap fresh spinach for any greens you have on hand. This keeps three days in the refrigerator and reheats gently in a skillet with a splash of water. Serve with more lemon wedges and a simple salad on the side to stretch it.