Heat the olive oil in your large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic.
Add the pasta directly into the skillet. Pour in enough water to cover the pasta by about an inch (around 4 cups). Stir occasionally to prevent sticking. Bring to a gentle boil, then reduce heat and simmer until pasta is just tender, about 10-12 minutes.
When the pasta is nearly cooked, add the fresh spinach. Stir gently to wilt evenly.
Lower the heat and stir in the ricotta cheese. Add the lemon juice and zest, then season with salt and pepper. Stir until the ricotta melts into a creamy sauce coating the pasta.
Remove from heat. Tear fresh basil leaves and sprinkle on top. Serve immediately with grated parmesan cheese.
