Pour the pasta into a deep pot or dutch oven.
Sprinkle in salt, pepper, and chopped garlic, followed by broth. Heat up the pot on the stovetop and bring it up to a boil. Cover and cook the pasta for 10-12 minutes or until pasta is al-dente.
When cooked, squeeze in the juice from one lemon, zest and give it a quick mix.
Pour in heavy cream, spinach and chopped parsley. Give everything a mix and allow the spinach to wilt from the heat of the pasta.
Sprinkle on shredded parmesan and mix it one more time.
Serve with a lemon wedge, fresh parsley and a sprinkle of parm!
