In a large pot, bring salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes.

In a medium mixing bowl, combine whole-milk ricotta, extra virgin olive oil, grated Parmesan cheese, minced garlic, lemon zest, and lemon juice. Mix until smooth, and season with salt and black pepper to taste.

Reserve about ½ cup of the pasta cooking water, then add fresh baby spinach to the pot, pushing it down to submerge. Cook for an additional minute until the spinach wilts.

Drain the pasta and spinach in a colander, then return them to the pot. Stir in the prepared ricotta sauce, adding reserved pasta water gradually until smooth.

Plate the Lemon Ricotta Pasta & Spinach immediately, garnishing with extra shaved Parmesan, a drizzle of olive oil, and fresh lemon wedges.