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Cook pasta in boiling salted water until al dente, reserving ½ cup of cooking water.
In a medium bowl, mix ricotta, olive oil, Parmesan, garlic, lemon zest, and juice. Season with salt and pepper.
Add spinach to pasta pot in the last minute of cooking to wilt it.
Drain pasta and spinach, return to the pot.
Stir in ricotta mixture and a little reserved pasta water until creamy.
Serve with extra Parmesan, lemon wedges, and olive oil drizzle.