Ribbon Pasta with Spinach Sauce

Wring out the thawed spinach well to prevent the sauce from becoming watery.

Reserve some pasta cooking water before draining in case you want to loosen the sauce at the end.

If the heat is too high the cheese mixture can become grainy—warm it slowly and stir frequently.

Use nutmeg sparingly and adjust seasoning at the end—Parmesan adds additional salt.

If the sauce seems too thick, stir in the reserved pasta water a tablespoon at a time.

It tastes especially good with extra freshly grated Parmesan and a grind of black pepper.