1. Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.

2. While the pasta cooks, toast pine nuts in a dry skillet over medium heat, stirring for 3–4 minutes until golden. Set aside.

3. In the same skillet, heat olive oil over medium. Add spinach and sauté until just wilted, about 1–2 minutes. Season lightly with salt and pepper. Turn off heat.

4. In a large bowl, mix ricotta, lemon zest, lemon juice, and Parmesan. Add a splash of reserved pasta water and stir until smooth and creamy.

5. Add hot pasta to the ricotta mixture. Toss to coat, adding more pasta water as needed for a silky sauce. Fold in the wilted spinach.

6. Divide among bowls. Top with toasted pine nuts, cracked pepper, and lemon wedges if desired. Serve warm.