Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large bowl, mix the cooked spinach, ricotta cheese, Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste.
Add the cooked pasta to the spinach ricotta mixture, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serve garnished with additional Parmesan cheese and fresh basil, if using.
Notes
Salt the pasta water well; it flavors the pasta.
• Cook the pasta al dente; it will continue to cook when mixed with the sauce.
• Use fresh ricotta for the best creaminess and flavor.
• Add a pinch of nutmeg to the spinach ricotta mixture to enhance flavors.
• Let the spinach cool a bit before mixing with ricotta to prevent it from becoming too runny.