To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.