Bring a large pot of salted water to a boil. Add your fettuccine or spaghetti and cook until al dente according to the package instructions (about 8-10 minutes). Drain, saving 1 cup of pasta water.

In the same pot, heat 2 teaspoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream with the juice and zest of 2 medium lemons. Stir until combined and gently bubbling.

Return the cooked pasta to the pot and add 1 cup of grated Parmesan cheese and 2 cups of fresh spinach. Toss until well coated.

If the sauce is too thick, gradually add reserved pasta water until reaching desired consistency.

Plate the pasta and top with extra Parmesan cheese and lemon zest. Serve immediately.