Cook the pasta until al dente, then drain, reserving 1 1/2 cups pasta water.
In a skillet, cook sun-dried tomatoes, garlic, and red pepper in tomato oil until fragrant.
Add crushed tomatoes, sugar, and salt, then simmer until thickened.
In a food processor or blender, combine ricotta, lemon zest, salt, and olive oil until smooth.
Add pasta, reserved water, and spinach to the skillet, cooking until coated in sauce.
Serve with dollops of ricotta and Parmesan on top. Enjoy!