Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of pasta and cook for approximately 8-10 minutes, or until it reaches al dente.

While the pasta is cooking, in a medium mixing bowl, combine 1 cup of whole-milk ricotta, 2 tablespoons of extra virgin olive oil, ½ cup of grated Parmesan, and 2 cloves of minced garlic. Mix thoroughly until creamy.

When your pasta is just about finished, take ½ cup of the starchy pasta water and set it aside. With one minute left, add fresh baby spinach to the pot, stirring gently until it wilts.

Once the pasta and spinach are ready, carefully drain the mixture, ensuring not to rinse off the starch. Return the hot pasta and wilted spinach to the pot and add the creamy ricotta sauce, mixing in the reserved pasta water.

To plate, elegantly twirl the pasta onto each dish, then finish with extra Parmesan cheese, a drizzle of olive oil, and optional lemon wedges.