Cook the spaghetti:  In a large pot of salted water cook the pasta according to the packet instructions. This spaghetti cooked for 10 minutes to al dente. Reserve 2-3 cups of pasta water. Drain the pasta and set aside on a plate with a light drizzle of olive oil. Don’t rinse it!

Make the lemon sauce:  Add the olive oil and sauté the garlic on medium low heat. Watch it doesn’t burn.

Red pepper flakes:  Add half the red pepper flakes and continue cooking for a few seconds.

Liquid:  Add the lemon juice and a dash of reserved pasta water. This will help prevent the garlic from burning. Now you can increase the heat to full medium.

Add the spinach:  The spinach must be added in batches and as it cooks down, add another batch until it’s all in the pan. Add salt, pepper and a little more red pepper flakes and some of the lemon zest.

Add the cooked spaghetti:  Once the spinach is all wilted, add the cooked pasta and a little more red pepper flakes.

Toss:  Now add half the parmesan cheese, half the toasted pine nuts, chopped fresh parsley, any remaining red pepper flakes if any and lemon zest. Toss it together and serve with the remaining freshly grated parmesan cheese and pine nuts.