This creamy spinach pasta combines ricotta, Parmesan, fresh spinach, and a touch of nutmeg for a rich yet balanced vegetarian dinner.

1/4 cup chopped toasted hazelnuts (optional)

1/4 cup panko breadcrumbs

4 tablespoons unsalted butter, divided

1 cup whole-milk ricotta cheese

1/4 cup grated Parmesan cheese, plus extra for serving

1 tablespoon plus 1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 pound short pasta (rigatoni, penne, or medium shells)

1 tablespoon olive oil

1 medium shallot, finely chopped

4 garlic cloves, minced

1/4 teaspoon ground nutmeg

1 pound fresh baby spinach

1 cup heavy cream

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1. Toast hazelnuts if using. Melt 1 tablespoon butter in a skillet, add panko, and cook until golden. Mix with hazelnuts and set aside.

2. Mix ricotta, Parmesan, 1 teaspoon salt, and pepper until smooth.

3. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.

4. Melt remaining butter with olive oil. Sauté shallot until soft.

5. Add garlic and nutmeg, cook briefly, then add spinach in batches until wilted.

6. Pour in heavy cream and simmer until slightly thickened.

7. Add drained pasta and stir in ricotta mixture. Use reserved pasta water as needed.

8. Adjust seasoning, top with toasted crumbs and extra Parmesan, and serve.

Reserve pasta water to adjust sauce consistency.

Add grilled chicken or shrimp for extra protein.

Reheat gently with a splash of milk to maintain creaminess.