Fill a large pot with water and add a generous amount of salt before turning on the heat to boil.

Once boiling, add the short pasta, cooking according to package directions, and add fresh spinach halfway through.

Reserve about 1 cup of starchy pasta water before draining the pasta and spinach together.

In a large mixing bowl, whisk together ricotta, Parmesan, olive oil, lemon zest, nutmeg, salt, and black pepper until smooth.

Combine the drained pasta and spinach with the ricotta mixture, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, topped with extra Parmesan, black pepper, and lemon zest if desired.