In a large pot of boiling salted water, add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve about ½ cup of pasta cooking water, then drain.

In a mixing bowl, combine whole-milk ricotta, olive oil, grated Parmesan, minced garlic, lemon zest, and lemon juice. Mix until smooth and creamy; season with salt and pepper.

Add fresh baby spinach to the pot when the pasta has one minute left to cook. Stir gently to submerge; it will wilt quickly.

Drain the pasta and spinach together, retaining the reserved pasta water. Return hot pasta and spinach to the pot and add the ricotta mixture. Mix thoroughly.

Plate your Lemon Ricotta Pasta with Spinach, garnishing with additional grated Parmesan, a drizzle of olive oil, fresh lemon wedges, and red pepper flakes if desired.