In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.

In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest, and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

Stir until well combined, taste and adjust seasoning if needed.

In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then add spinach to the pot. Stir well and push the leaves down to submerge them in water.

After 1 minute, drain and return pasta and spinach to the same pot.

Add the ricotta sauce and part of the reserved cooking water. Stir well to coat the pasta in the sauce, adding more cooking water as needed for a smooth texture.

Serve immediately, garnished with grated or shaved Parmesan cheese, a drizzle of olive oil, and lemon wedges if desired.