Start by bringing a large pot of salted water to a rolling boil. Once boiling, add pasta and cook for 8-10 minutes until al dente.

In a mixing bowl, combine ricotta cheese, olive oil, Parmesan cheese, minced garlic, lemon zest and juice, salt, and pepper. Stir until smooth.

In the last minute of pasta cooking time, gently add fresh baby spinach to the pot, allowing it to wilt.

Carefully drain the pasta and spinach, reserving 1 cup of the cooking water. Return to the pot and stir in the ricotta mixture.

Toss everything over low heat for 1-2 minutes, adding reserved pasta water gradually to achieve desired consistency.

Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil.