1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.

2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.

3. Add baby spinach to the skillet and stir until wilted, about 1–2 minutes.

4. In a small bowl, mix together ricotta cheese, Parmesan, lemon zest, lemon juice, salt, and pepper until smooth. Let it sit at room temperature.

5. Add the cooked pasta to the skillet with spinach. Reduce heat and spoon in the ricotta mixture.

6. Toss everything together with tongs until the pasta is coated. Gradually add reserved pasta water until the sauce reaches desired creaminess.

7. Taste and adjust with more lemon, salt, pepper, or red pepper flakes as needed.

8. Serve hot, garnished with extra lemon zest, Parmesan, or fresh herbs.