Start by bringing a large pot of salted water to a rolling boil over high heat. Add 8 oz of linguine or spaghetti and cook according to package instructions until just al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.

While the pasta is cooking, combine 1 cup of whole milk ricotta cheese, the zest and juice of 1 lemon, and 1 finely grated garlic clove in a large mixing bowl. Season with salt and pepper to taste and mix until smooth.

Return the drained pasta to the warm pot along with 2 cups of fresh spinach. Toss the spinach with the hot pasta, allowing the residual heat to gently wilt the greens for about 1–2 minutes.

Transfer the hot pasta and wilted spinach into the bowl with the ricotta mixture. Toss everything together, adding reserved pasta water gradually until the sauce reaches desired creaminess.

Taste and adjust the seasoning with more salt and pepper if needed. Optionally, drizzle 1 tablespoon of olive oil over the top before serving warm, garnished with extra lemon zest.