Ingredients Pasta + Noodles Spaghetti Spaghetti with Spinach and Ricotta Be the first to rate & review! Prewashed baby spinach helps to make this recipe very quick to pull together, but you can easily substitute kale or chard if you like. Slideshow: More Spring Pasta Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 15 mins Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped Pinch of crushed red pepper flakes 8 ounces baby spinach, chopped 1 1/2 cups fresh ricotta Finely grated zest of 1/2 lemon Salt Freshly ground black pepper 8 ounces spaghetti Directions Heat the olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the red pepper flakes, then add the spinach and cook, stirring, until just wilted, about 3 minutes. Add the ricotta and lemon zest and season with salt and pepper. Keep warm over very low heat. Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Set aside 1 cup of the pasta cooking water, and then drain the spaghetti well. Add the spaghetti to the skillet and toss to coat, adding some of the pasta cooking water to loosen the sauce as needed. Serve immediately. Rate it Print