Start by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add your choice of pasta. Cook according to package instructions, usually around 8-12 minutes, until al dente. Reserve about 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add a splash of the reserved pasta water to create a base for your sauce. Allow the oil to warm for about 1 minute.

Once the pasta is cooked and drained, add it directly to the skillet. Stir in 1 cup of ricotta cheese, lemon zest, and lemon juice. Mix thoroughly for 2-3 minutes.

Toss in a generous handful of fresh spinach, mixing gently. Cook for an additional 2-3 minutes until the spinach wilts but remains vibrant.

Gradually add reserved pasta water to achieve desired creaminess. Season with salt and pepper to taste and give it a final toss.

Transfer to a serving dish and serve immediately while warm, garnishing with extra lemon zest or a drizzle of olive oil if desired.