Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente.

In a mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Add a pinch of salt and pepper to taste and stir until creamy.

In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until it wilts.

Drain the pasta, reserving a cup of pasta water. Add the hot pasta to the skillet with the spinach and stir in the ricotta mixture. Add reserved pasta water as needed for desired creaminess.

Plate your pasta and sprinkle with Parmesan cheese if desired.