Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta.

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat.

In a bowl, whisk together the ricotta cheese, lemon zest, lemon juice, salt, and black pepper until smooth.

Add the cooked pasta to the skillet with the spinach, then pour the ricotta mixture over the pasta. Toss everything together, gradually adding reserved pasta water until the sauce reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese, if desired.