Begin by bringing a large pot of salted water to a rolling boil over medium-high heat. Add your preferred pasta, such as spaghetti or penne, and cook according to the package instructions until al dente, usually around 8-10 minutes.

While the pasta is cooking, grab a medium mixing bowl and combine ricotta, extra virgin olive oil, grated parmesan, grated garlic, the zest and juice of lemon, and a pinch of salt and pepper. Stir this mixture until it becomes creamy and well-blended.

When the pasta is nearly done cooking, add fresh baby spinach to the pot during the last minute. Gently stir the spinach into the boiling pasta, allowing it to wilt.

Return the drained pasta and spinach to the warm pot over low heat. Gradually pour in the lemon ricotta sauce, mixing well to ensure the pasta is evenly coated.

Immediately plate the Easy Lemon Ricotta Pasta & Spinach, garnishing each serving with extra grated parmesan and a drizzle of olive oil.