Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix until smooth.

Add the cooked pasta to the skillet with spinach and garlic. Pour in the ricotta mixture and toss to combine, adding reserved pasta water as needed to reach desired creaminess.

Serve immediately, topped with grated Parmesan cheese.