Boil a large pot of salted water over high heat. Add pasta and cook until al dente, about 8-10 minutes.

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

Last minute of cooking, reserve ½ cup pasta water and add spinach to the pot. Wilt for 1 minute.

Drain pasta and spinach, return to pot, and mix in ricotta mixture with a splash of reserved pasta water.

Serve warm, garnishing with extra Parmesan, olive oil, and optional lemon wedges.