Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.

With the drained pasta in the pot, stir in baby spinach for the last minute of cooking. Once wilted, drain together.

In a medium bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest and juice, salt, and pepper. Stir until smooth.

Off the heat, fold the sauce into pasta and spinach, adding reserved water gradually for texture.

Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, and optional lemon wedges.