Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically 8-10 minutes, until al dente.

Prepare the Ricotta Mixture: In a medium bowl, mix whole-milk ricotta, extra virgin olive oil, grated Parmesan cheese, grated garlic, zest and juice of lemon, and a pinch of salt and pepper.

Add the Spinach: About one minute before the pasta is done, add the fresh baby spinach to the pot.

Combine the Ingredients: Drain pasta and spinach, return to pot, and add the ricotta mixture. Toss until well combined.

Serve and Garnish: Serve immediately, garnished with additional grated Parmesan, a drizzle of olive oil, and optional red pepper flakes.