Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente, around 8-10 minutes. Drain and reserve a cup of pasta water.

In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1-2 minutes.

Add fresh spinach to the skillet, stirring for 2-3 minutes until wilted. Reduce heat, then mix in ricotta cheese and lemon zest, adding reserved pasta water as needed to achieve desired consistency.

Combine drained pasta with the sauce in the skillet, tossing to coat well over low heat for 1-2 minutes.

Season with salt, pepper, and grated Parmesan cheese if desired. Adjust seasoning, serve immediately garnished with extra lemon zest.