Bring a large pot of salted water to a boil, then add your favorite pasta. Cook according to package instructions until al dente, about 8-10 minutes.

In a mixing bowl, combine whole-milk ricotta, extra virgin olive oil, grated parmesan, minced garlic, lemon zest, and lemon juice. Season generously with salt and black pepper.

One minute before the pasta is finished cooking, gently toss in the washed baby spinach and allow it to wilt briefly.

Carefully drain the pasta and spinach in a colander, reserving about ½ cup of the pasta cooking water.

Return the drained pasta and spinach back to the pot. Add the ricotta sauce and a splash of the reserved pasta water. Stir until the pasta is coated and creamy.

Dish out the pasta immediately, garnishing with extra parmesan cheese, a drizzle of olive oil, and fresh lemon wedges.