In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Mix well.

Add the drained pasta to the skillet with spinach and garlic. Pour the ricotta mixture over the pasta and toss to combine, adding reserved pasta water as needed to reach desired creaminess.

Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan if desired.