Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions until al dente, usually around 8–10 minutes.

In a medium mixing bowl, combine ricotta, olive oil, Parmesan, minced garlic, lemon zest, and lemon juice. Stir until well blended.

During the last minute of cooking pasta, add fresh baby spinach to the pot, stirring gently until wilted.

Drain pasta and spinach, reserving 1/2 cup of pasta water.

Return pasta and spinach to the pot over low heat. Gradually add the ricotta sauce and reserved pasta water, stirring gently to coat.

Transfer to serving plates and garnish with extra Parmesan, a drizzle of olive oil, and optional lemon wedges.