Boil the pasta according to the package instructions. Drizzle the noodles with a little olive oil to prevent them from sticking together and set aside. *Be sure to save some of the water before draining the pasta.

Heat the oil in a pan over medium-high heat. Once the oil is hot, add the garlic and sauté until it's soft and fragrant and just starting to turn golden. This will take about 5-7 minutes.

Once the garlic is very pale golden, pour in the cream and let it come to a very gentle simmer. Add all of the ricotta and gently use a whisk to break up the creamy cheese and let it melt into the sauce.

Stir in the grated parmesan, lemon juice, zest, and pasta seasoning, and chili flakes. Taste and adjust the seasoning. This is where you can add in some of the pasta water to thin out the sauce until you have the desired consistency.

When the sauce is at your desired consistency and you've balanced all the flavours this is where you add in the spinach and just let it gently wilt in the sauce. No need to bring the sauce to a boil. The heat from the sauce will wilt the spinach perfectly.

Toss the drained pasta with the sauce and top with the fresh chopped parsley. Divide between bowls and serve with extra parsley and chili flakes.