In a deep pot or Dutch oven, add the pasta.
Sprinkle in salt and chopped garlic, followed by broth. Heat on the stovetop and bring to a boil. Cover and cook the pasta for 10-12 minutes or until al dente.
Once cooked, squeeze in the juice from one lemon, zest, and give it a quick mix.
Pour in heavy cream, spinach, and chopped parsley. Mix and allow the spinach to wilt from the pasta’s heat.
Sprinkle on shredded Parmesan and mix once more.
Serve with a lemon wedge, fresh parsley, and a sprinkle of Parmesan!