In a large pot, bring salted water to a rolling boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Stir in the washed and chopped spinach until wilted, about 2-3 minutes.

Pour in heavy cream, add Parmesan cheese, lemon juice, and zest, then simmer for 2-3 minutes until thickened.

Add drained pasta to the sauce, toss to coat. Add reserved pasta water if the sauce is too thick.

Serve warm, garnished with additional Parmesan and lemon zest.