In a large pot, bring salted water to a rolling boil, then add 1/2 lb of pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining it in a colander.

While the pasta is cooking, combine 1 cup of ricotta cheese, 1 Tbsp olive oil, 1/3 cup of grated Parmesan, 1 grated garlic clove, the zest of 1 unwaxed lemon, and the juice of that lemon in a medium bowl. Mix thoroughly until smooth and creamy. Season with salt and black pepper.

In the last minute of cooking, add 8 oz of fresh baby spinach into the boiling pasta water to wilt.

Drain the pasta and spinach mixture, return it to the pot over low heat, and add the prepared ricotta sauce. Gradually stir in the reserved pasta water until creamy.

Serve generous portions with extra grated Parmesan, a drizzle of olive oil, and lemon wedges.