1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package instructions until it’s al dente.
3. Reserve approximately 1 cup of the pasta water before draining the pasta. Set aside.

2. Make the Ricotta Mixture

1. In a large bowl, combine the ricotta, grated Parmesan cheese, grated or pressed garlic, lemon zest, and lemon juice.
2. Mix well until smooth and creamy.
3. Season with salt and black pepper to taste.

3. Wilt the Spinach

1. Using the same pot you cooked the pasta in, heat 1 tablespoon of olive oil over medium heat.
2. Add the spinach and cook for 2-3 minutes, stirring occasionally, until wilted.

4. Combine Pasta and Sauce

1. Return the cooked pasta to the pot with the wilted spinach.
2. Pour the ricotta mixture over the pasta and spinach.
3. Toss gently until the pasta is evenly coated with the creamy sauce.
4. If the sauce seems too thick, gradually add the reserved pasta water, a little at a time, until it reaches your desired consistency.

5. Serve

1. Divide the pasta into serving plates or bowls.
2. Drizzle with a bit of olive oil for added richness.
3. Sprinkle with additional Parmesan cheese and serve with lemon wedges for an extra zesty kick.