1-Getting started: Begin by cooking the pasta in a large pot of boiling salted water until it’s al dente, following the package instructions. Don’t forget to reserve 1/2 cup of the pasta water before draining it helps make the sauce creamy.

2-While the pasta cooks: mix the ricotta, olive oil, Parmesan, garlic, lemon zest, and juice in a bowl. Season it with salt and pepper, and stir everything together until it’s smooth. In the last minute of pasta cooking, add the fresh baby spinach to the pot and stir it in to wilt quickly.

3-After draining the pasta and spinach, return them to the pot and add the ricotta sauce. Stir in some of the reserved water to coat everything evenly, adding more if needed for that perfect creamy texture. Serve right away with extra Parmesan, a drizzle of olive oil, lemon wedges, and a dash of red pepper flakes if you like.