First Step: Prepare Ingredients Gather and rinse fresh baby spinach thoroughly. Zest and juice the unwaxed lemon, mince or grate the garlic clove, and grate the Parmesan cheese. This makes the cooking process seamless and efficient.

Second Step: Cook Pasta and Wilt Spinach Boil pasta in salted water according to package instructions until al dente. In the last minute, reserve ½ cup of pasta water and add the fresh spinach directly into the boiling pasta pot, stirring to wilt the leaves quickly for about 1 minute.

Third Step: Combine Ricotta Sauce Drain the pasta and spinach, then return them to the pot or transfer to a large mixing bowl. Off heat, mix ricotta cheese, grated Parmesan, olive oil, grated garlic, lemon zest, and lemon juice. Season with salt and black pepper, stirring gently to combine. For extra creaminess, stir in the heavy cream if desired.

Fourth Step: Toss Pasta with Sauce Add the pasta and spinach to the ricotta mixture and toss well. Gradually add reserved pasta water a little at a time, stirring gently, to achieve a smooth, luscious sauce that clings perfectly without watering down flavors.

Final Step: Serve and Garnish Serve immediately while warm, garnished with extra grated or shaved Parmesan, a drizzle of olive oil, and optional lemon wedges. For a flavor boost, sprinkle red pepper flakes or add fresh herbs like arugula, basil, or chives according to preference.