Heat up a pan and add one tablespoon of olive oil. Add the minced garlic and cook just for 30 seconds until the rawness goes away, you don’t want it to turn color. Add the spinach leaves and a sprinkling of coarse salt. Saute until wilted, this takes just 2 minutes. The spinach is cooked, now add the milk, ricotta cheese and mix until smooth. Add 1/4 tsp ground black pepper and ¼ tsp salt. Zest the lemon right over top. Cook this for 2 or 3 minutes until bubbling, it doesn’t need to boil or cook for very long. Add the pasta and mix well. Sprinkle over 3 tablespoons of grated parmesan or pecorino romano cheese, it makes the dish taste even better. Give it a mix and taste it. Add more salt or pepper if you’d like. I added a total of ½ tsp ground black pepper.