• Begin to boil pasta in salted water according to package directions, cooking just until to al dente.
  8 oz pasta
• While pasta is cooking, grate cheese.
  1/3 cup Parmesan Cheese

To make sauce:

• In a small bowl, combine ricotta, olive oil, Parmesan,lemon zest and juice, garlic, salt, and pepper. Taste for seasonings, adding more as needed.
  1 cup ricotta cheese, 1 lemon, 1 tbsp extra-virgin olive oil, 1 garlic clove, kosher salt, Freshly ground black pepper

Finish

• When pasta is finished cooking, place spinach in colander. Reserve ½ cup of pasta water, then drain pasta into the colander over the spinach.
  8 oz baby spinach
• Pour the pasta and spinach back into the pot.  Add ricotta sauce, along with a little bit of the reserved pasta water.  Coat pasta evenly with the sauce, adding a bit more of the pasta water only if needed to make the sauce creamier.
• Serve immediately with more Parmesan cheese,lemon wedges, extra-virgin olive oil and red pepper flakes, if desired.
  Grated Parmesan Cheese, Extra-virgin olive oil, Red pepper flakes, Lemon wedges