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In a large pot or deep pan, heat olive oil over medium heat. Add garlic and halved grape tomatoes and cook for 3-4 minutes until they soften. Stir in the lemon zest for a fresh, bright flavor.
Pour in the boiling water and add the pasta, Italian herbs, salt, and pepper. Stir to combine.
Cook the pasta, stirring occasionally, until the water is mostly absorbed and the pasta is tender (about 10-12 minutes).
Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
Add ½ cup parmesan cheese.
Remove from heat and serve with grated Parmesan cheese, if desired.