Boil the pasta in a pot of lightly salted water until al dente.
When it’s done, reserve about 1/4 cup of the pasta liquid.
In a bowl, combine the ricotta, about half of the grated pecorino cheese, lemon zest and juice, minced garlic and olive oil. Stir to thoroughly combine the ingredients.
Season with salt, pepper, and chili pepper flakes.
Rinse the spinach, leaving droplets on the leaves. Add them to a skillet at a medium-high setting, and sauté until wilted.
Add the cooked pasta, and stir together.
Pour in the sauce and the reserved pasta liquid. Stir to a creamy texture, using more pasta liquid if it’s too thick.
Reduce heat to medium low, and heat gently until serving temperature.
To serve, top with chopped fresh basil, remaining pecorino cheese, and garnish with lemon wedges.