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

In a mixing bowl, combine ricotta, olive oil, Parmesan, and garlic. Zest the lemon and add juice, then season with salt and pepper. Mix until creamy.

Add spinach to the pasta pot during the last minute of cooking. Stir gently until wilted, then drain pasta and spinach together, keeping some cooking water.

Return pasta and spinach to the pot over low heat. Pour in the ricotta sauce and add pasta water until creamy. Toss to coat.

Serve the pasta hot, topped with extra Parmesan, a drizzle of olive oil, and lemon wedges.