Begin by boiling a large pot of salted water over high heat. Once boiling, add pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of pasta water before draining.

In a medium bowl, combine ricotta, olive oil, Parmesan, garlic, lemon zest, and lemon juice. Season with salt and black pepper to taste, mixing well.

During the last minute of cooking time, add spinach to the pot. Gently stir until wilted, about 1-2 minutes.

Drain pasta and spinach, return to pot off heat. Stir in the ricotta mixture and gradually add reserved pasta water until creamy.

Serve immediately, garnished with more Parmesan, a drizzle of olive oil, and optional red pepper flakes. Lemon wedges can enhance flavor.