Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach in batches, stirring until just wilted, about 1-2 minutes. Remove from heat.

Zest the lemon, then juice it. In a mixing bowl, combine ricotta, most of the lemon zest (reserve a pinch for garnish), lemon juice, Parmesan, and a pinch of salt and pepper. Stir until smooth and creamy.

Return the skillet with spinach to low heat. Add the drained pasta, ricotta mixture, and sun-dried tomatoes. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce clings to the pasta and is creamy. Heat through for 1-2 minutes. Adjust seasoning with salt and pepper.

Transfer to a serving bowl. Top with torn basil, reserved lemon zest, extra Parmesan, and a crack of black pepper. Serve immediately.