Boil a large pot of salted water and add the pasta. Cook until al dente.

In a medium bowl, mix whole-milk ricotta, olive oil, grated Parmesan, garlic, lemon zest, and juice. Season with salt and pepper.

In the last minute of cooking the pasta, reserve ½ cup of the pasta water and add spinach. Stir until spinach wilts.

Drain pasta and spinach, return to the pot and keep warm.

Mix in the ricotta mixture and reserved pasta water until creamy.

Serve immediately with olive oil, extra Parmesan, and lemon wedges.