Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-10 minutes.

In a mixing bowl, combine the ricotta, olive oil, Parmesan, garlic, and the zest and juice from the lemon. Mix until creamy, season with salt and pepper.

In the last minute of pasta cooking, reserve ½ cup of the pasta water and add the spinach to the pot, stirring until wilted.

Drain the pasta and spinach mixture, then return to the pot.

Pour the ricotta sauce into the pasta and spinach. Mix, adding reserved pasta water until desired consistency is reached.

Serve immediately, garnished with olive oil, Parmesan, and optional lemon wedges.