1. Boil a large pot of salted water and cook the pasta until al dente. Reserve 1 cup of the pasta water before draining.

2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Stir in spinach and cook until wilted. Turn off heat.

3. In a bowl, combine ricotta, lemon zest, lemon juice, and Parmesan. Stir in a few tablespoons of hot pasta water to loosen.

4. Add cooked pasta to the skillet. Pour in ricotta mixture and toss everything to coat. Add reserved pasta water as needed.

5. Top with toasted pine nuts, more Parmesan, salt, and black pepper. Serve warm.