Method

Boil pasta in salted water according to package directions. Set aside.
Chop shallots and garlic and brown in a saucepan over medium-high heat. Add white wine and chicken stock and reduce.
Add spinach and cook until wilted.
Season with salt, pepper, and finely chopped parsley.
Zest half of one lemon, and squeeze the other half into the pan.
Toss with pasta and garnish with ricotta and parmesan cheeses. Serve hot.