Bring a large pot of salted water to a rolling boil. Add 8 ounces of pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of the pasta water, drain the rest, and return the pasta to the pot.

In a mixing bowl, combine 1 cup of ricotta, 1 tablespoon of extra virgin olive oil, ⅓ cup grated Parmesan cheese, and the grated clove of garlic. Add the zest and juice of one unwaxed lemon. Stir until smooth and creamy. Season with salt and black pepper.

One minute before the pasta is done, stir in 8 ounces of fresh baby spinach to wilt.

Carefully drain the pasta and spinach mixture and return to the pot. Add the ricotta sauce while gradually pouring in reserved pasta water. Stir for about a minute until well coated.

Plate while warm, drizzling with extra olive oil and sprinkling with additional Parmesan cheese. Serve with lemon wedges.