Bring a large pot of salted water to a vigorous boil. Add pasta and cook according to package instructions until al dente, reserving about ½ cup of pasta water.

In a large skillet, heat extra virgin olive oil over medium heat. Add grated garlic and sauté for about 1 minute until fragrant.

Lower heat slightly, add ricotta cheese, lemon zest, and juice to the skillet. Stir for about 3 minutes until creamy. If too thick, add reserved pasta water gradually.

Add baby spinach to the skillet, stirring until wilted, about 2 minutes. Then add drained pasta and toss everything well.

Stir in grated Parmesan cheese, salt, and black pepper to taste. Serve immediately, garnished with more Parmesan and lemon wedges if desired.