Boil the pasta according to package directions in well-salted water. Before draining, scoop out about a cup of the starchy pasta water and set it aside. You'll need this later to create the perfect sauce consistency.

Heat the olive oil in a large skillet over medium heat while the pasta cooks. Add the minced garlic and sauté for about one minute until fragrant but not browned. Burned garlic tastes bitter, so keep a close eye on it!

Add the spinach to the skillet in batches if needed. It'll seem like a mountain at first, but it wilts down quickly. Stir it around until all the leaves are wilted and bright green, which takes about two to three minutes.

Zest and juice the lemons directly into the skillet. Use a microplane for the zest to get those essential oils, and squeeze the lemons through your fingers to catch any seeds. The fresh citrus aroma is incredible!

Drain the pasta and add it directly to the skillet with the spinach and lemon mixture. Toss everything together, adding splashes of the reserved pasta water to create a light, silky coating on the noodles.

Remove from heat and stir in the Parmesan cheese. The residual heat will melt it perfectly. Season generously with salt and black pepper, tasting as you go to get it just right.

Serve immediately with extra Parmesan, a drizzle of olive oil, and fresh basil if you have it. A pinch of red pepper flakes adds a nice contrast to the bright lemon flavor!