Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8–10 minutes.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped spinach and lightly sauté for about 2–3 minutes until wilted.

In a bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix well until smooth.

Once the pasta is cooked, reserve about ½ cup of the cooking water, then drain the pasta. Add the hot pasta to the skillet with the spinach, then stir in the ricotta mixture. If the sauce is too thick, add some reserved pasta water until your desired consistency is reached.

Plate your creamy Lemon Ricotta Pasta with Spinach, sprinkle with additional salt and fresh black pepper, and finish with grated Parmesan cheese if desired. Enjoy immediately!