In a large pot, bring salted water to a rolling boil and add your pasta of choice. Cook according to package instructions until al dente, usually around 8-10 minutes, stirring occasionally to prevent sticking.

While the pasta cooks, combine whole-milk ricotta, extra virgin olive oil, grated Parmesan, minced garlic, lemon zest, and lemon juice in a medium bowl. Mix thoroughly until smooth and creamy, then season with salt and black pepper to taste.

In the final minute of cooking the pasta, add the fresh baby spinach right into the pot with the pasta. Stir gently to combine.

Once the pasta and spinach are cooked, drain them using a colander, reserving about ½ cup of the starchy pasta water. Return the drained pasta and spinach to the pot.

Immediately stir in the ricotta mixture, adjusting the consistency with some reserved pasta water until the sauce is creamy and fully coats the pasta. Mix well over low heat for about 1-2 minutes.

Spoon the lemon ricotta pasta & spinach into serving bowls. Garnish with additional grated Parmesan and a drizzle of extra virgin olive oil. Serve immediately.