Begin by filling a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the rigatoni and cook until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to let it brown.

Add the spinach or arugula to the skillet and sauté for around 2 minutes until wilted.

Lower the heat, then stir in the ricotta cheese, lemon zest, and juice. Stir until smooth, about 2 more minutes, adding reserved pasta water to adjust the consistency as needed.

Add the drained rigatoni to the skillet with the creamy sauce, tossing gently to coat. Incorporate grated Parmesan and season to taste.

Serve immediately on warm plates, garnishing with additional lemon zest and freshly ground black pepper.