1-First: heat 1 tablespoon olive oil in a 12-inch high-sided skillet or large Dutch oven over medium heat until shimmering. Add 3 cloves minced garlic and cook until lightly browned and fragrant, about 2 minutes.

2-Next: add 1 (32-ounce) carton low-sodium chicken or vegetable broth and 1 pound dried spaghetti pasta, then bring to a simmer. Continue to simmer, stirring occasionally, until the pasta is al dente, about 15 minutes. If more liquid is needed, add water 1/4 cup at a time up to 1 cup total.

3-Stir in 5 ounces baby spinach until almost wilted, then turn off the heat. Stir in 1 cup whole-milk ricotta cheese, 3 ounces finely grated Parmesan cheese, the finely grated zest of 1 medium lemon (1 tablespoon), the juice of 1 medium lemon (about 3 tablespoons), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly grated black pepper until the ricotta melts and the sauce becomes creamy.

4-Taste and adjust salt as needed, then garnish with additional Parmesan cheese, black pepper, and lemon zest if desired. For a twist, try incorporating tips from our spicy chilli prawn pasta recipe to add some heat.