Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 9 minutes. Before draining, scoop out a cup of starchy pasta water and set aside.
While the pasta cooks, heat olive oil in a wide skillet over medium heat until shimmering and fragrant.
Add the minced garlic to the skillet and sauté gently, stirring constantly, until fragrant and just starting to turn golden—about 30 seconds. The garlic should smell sweet and nutty.
300 g short pasta (fusilli or penne)
Stir in the frozen peas and cook for 2-3 minutes, stirring occasionally, until they turn bright green and are heated through. Add a splash of the reserved pasta water if the peas seem dry.
300 g short pasta (fusilli or penne)
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted but still vibrantly green. Use tongs or a spoon to help it wilt evenly.
300 g short pasta (fusilli or penne)
Drain the pasta, then add it directly to the skillet with the greens and peas. Toss everything together gently to coat the pasta with the garlic and greens mixture.
300 g short pasta (fusilli or penne)
Squeeze the juice of half the lemon over the pasta and sprinkle the lemon zest. Toss again to distribute the bright citrus flavor evenly.
300 g short pasta (fusilli or penne)
Sprinkle the freshly grated Parmesan over the pasta and toss lightly until the cheese melts into the mixture, creating a slightly creamy coating.
300 g short pasta (fusilli or penne)
Taste and adjust seasoning with a pinch of salt or more lemon juice if desired. Serve immediately, garnished with extra Parmesan and lemon zest if you like.
