Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook for 8–10 minutes until al dente. Reserve 1 cup of pasta water before draining.

In a bowl, combine ricotta, lemon zest and juice, finely grated garlic, and a pinch of salt and pepper. Mix until smooth.

Return drained pasta to the pot over low heat and add fresh spinach. Stir for 2–3 minutes until wilted.

Transfer pasta and spinach into the ricotta mixture. Toss gently, adding reserved pasta water until desired creaminess is reached.

Taste and adjust seasoning, serve warm with a drizzle of olive oil or additional lemon zest.