Fill a large pot with water and bring it to a vigorous boil over high heat, adding a generous tablespoon of coarse sea salt.

In a mixing bowl, combine 1 cup of whole milk ricotta, 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 2 finely grated garlic cloves. Whisk until smooth and creamy, then add 2 tablespoons of extra virgin olive oil and a pinch of black pepper.

Once the water is boiling, add 12 ounces of spaghetti or linguine and cook according to package instructions, reducing the cooking time by 1 minute for al dente.

As the pasta nears completion, reserve 1 cup of the starchy pasta water before draining it.

Add ¼ cup of the reserved hot pasta water to the ricotta mixture and whisk until creamy and well-combined.

Drain the pasta without rinsing and return it to the pot. Pour the creamy ricotta sauce over the pasta and toss gently for about 1-1.5 minutes.

If you're including spinach, toss in a few handfuls and stir until wilted, taking about 1-2 minutes.

Off the heat, mix in ½ cup of grated Parmesan cheese and adjust the seasoning with salt to taste.

Serve in warmed bowls, garnished with more Parmesan, fresh basil, a sprinkle of lemon zest, cracked pepper, and a drizzle of olive oil.