Bring a large pot of salted water to a boil. Add ½ lb of pasta and cook according to the package instructions, about 8–10 minutes, until al dente.

In a medium bowl, mix together 1 cup of whole-milk ricotta, 2 tablespoons of olive oil, ½ cup of grated Parmesan, 2 cloves of minced garlic, the zest and juice of 1 lemon, and a pinch of salt and pepper.

One minute before the pasta is done, add 3 cups of spinach to the pot. Stir gently to wilt.

Drain the pasta and spinach, reserving ½ cup of the cooking water. Return them to the pot, mix in the ricotta sauce gradually, adding reserved water to adjust consistency.

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