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Cook the pasta according to package instructions.
In a large saucepan, melt the butter over medium heat.
Add the crushed garlic and cook until fragrant.
Stir in the sour cream, grated Parmesan, and milk.
Squeeze in the juice of half a lemon and season with salt and pepper.
Add the cooked pasta to the sauce and toss to coat.
Fold in the baby spinach leaves and cook until wilted.
Serve the pasta topped with grated pecorino and chopped fresh parsley.