Bring a large pot of salted water to a rolling boil. Add fettuccine or spaghetti and cook according to package instructions, usually about 8-10 minutes until al dente. Reserve a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and stir until it wilts, about 2-3 minutes.

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, black pepper, and a pinch of salt. Whisk until smooth and creamy.

Add the warm pasta directly to the skillet with the spinach. Pour in the ricotta mixture, tossing everything together over low heat. Adjust thickness with reserved pasta water as needed.

Toast pine nuts in a separate small pan over medium heat for about 2-3 minutes until golden brown.

Serve the pasta in bowls, topping with toasted pine nuts and grated Parmesan cheese.