In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water and drain.

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

In the last minute of cooking pasta, add spinach to the pot and wilt. Drain pasta and spinach, reserving some cooking water.

Return drained pasta and spinach to the pot, add the ricotta sauce and a splash of reserved water. Mix until evenly coated.

Serve on plates topped with extra Parmesan, olive oil, and fresh lemon wedges.