Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta and cook for about 8-10 minutes until al dente.

In a medium bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice. Mix until creamy, seasoning with salt and pepper to taste.

With one minute left on the pasta timer, reserve ½ cup of pasta water and add spinach to the pot, stirring gently to wilt.

Drain the pasta and spinach, return to the pot, add the ricotta sauce, and gradually incorporate reserved pasta water until creamy.

Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and optional lemon wedges.