Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.

Prepare the Ricotta Mixture: In a bowl, combine ricotta, Parmesan, garlic, lemon zest, and juice. Add olive oil and season with salt and pepper. Mix until smooth.

Add the Spinach: In the last minute of pasta cooking, add spinach to the pot to wilt. Drain together.

Combine Ingredients: Return drained pasta and spinach to the pot. Add ricotta mixture and toss gently to coat.

Adjust Consistency: If sauce is thick, add reserved pasta water gradually until desired consistency is reached.

Serve and Garnish: Plate and drizzle with olive oil, garnish with Parmesan and lemon wedges if desired.