Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and just starting to turn golden, filling the kitchen with a warm aroma.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted and tender, about 2-3 minutes. The greens will shrink significantly and turn a vibrant deep green.
Pour in the heavy cream and bring it to a gentle simmer, stirring constantly. Let it bubble softly for about 2 minutes until slightly thickened, filling the air with a creamy scent.
Stir in the grated Parmesan cheese and lemon zest, mixing until the cheese melts smoothly into the sauce. Squeeze in a small amount of lemon juice and taste, adjusting with salt and pepper as needed.
Add the drained pasta to the skillet with the sauce. Toss gently to coat each strand evenly, adding reserved pasta water a splash at a time to loosen the sauce until it’s silky and clings beautifully to the noodles.
Finish by drizzling a little extra olive oil over the pasta, then taste and adjust seasoning with more salt, pepper, or lemon if desired. Give everything one last gentle toss.
Serve immediately on warm plates, garnished with additional Parmesan or lemon zest if you like. Enjoy the creamy, vibrant flavors of this cozy pasta bowl.
