In a large pot, bring salted water to a boil. Add your choice of pasta, cooking it according to the package instructions until al dente, usually about 8-10 minutes.

While your pasta is cooking, combine the whole-milk ricotta, olive oil, grated Parmesan cheese, and freshly grated garlic in a medium-sized bowl. Zest the unwaxed lemon into the bowl, then squeeze in the juice, and add a pinch of salt and black pepper to taste. Mix together until smooth and creamy.

In the final minute of cooking, add the fresh baby spinach directly into the pot, allowing it to wilt quickly. The leaves should be bright and tender in about 30-60 seconds.

Return the drained pasta and wilted spinach to the pot, then gradually spoon in the creamy ricotta mixture, tossing everything together. If the sauce feels too thick, drizzle in some reserved pasta water until you achieve a desired consistency.

Serve your Lemon Ricotta Pasta immediately in warm bowls. Finish with extra Parmesan cheese, a drizzle of olive oil, and optional red pepper flakes for heat.