In a large pot, bring salted water to a rolling boil and add rigatoni. Cook according to package instructions until al dente, about 10-12 minutes.

While the pasta cooks, combine ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper in a bowl. Whisk until creamy and smooth.

In a large skillet, heat olive oil over medium heat. Sauté roasted red peppers for 1-2 minutes. Add spinach and cook until wilted.

Reduce heat to low, add drained rigatoni to the skillet, pour ricotta mixture and pasta water over the pasta. Stir to coat.

Serve in bowls, drizzle with olive oil, and sprinkle with parsley and extra Parmesan.