Bring a large pot of salted water to a vigorous boil over high heat. Add pasta and cook according to package directions until al dente, usually about 8-10 minutes. Reserve about ½ cup of the pasta water, then drain the pasta.

In a medium bowl, combine ricotta, grated Parmesan, olive oil, garlic, lemon zest, and lemon juice. Mix until smooth and creamy, then season with salt and black pepper.

Add spinach to the boiling pasta for the last minute of cooking, then drain pasta and spinach together.

Pour the ricotta sauce over the drained pasta and spinach, gradually adding the reserved pasta water until you achieve a silky sauce. Stir until well combined and warm through.

Serve the pasta in bowls, garnished with extra Parmesan, a drizzle of olive oil, and lemon wedges.