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Put a large pot of water on your stove to boil over high heat.
Once the water comes to a rolling boil, add 2 tablespoons of salt, and then add capellini pasta.
Cook until Al Dente (just cooked).
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Added capers, red pepper flakes, garlic, and lemon zest and saute for 8-10 seconds.
Now add cherry tomatoes, spinach, and basil leaves, and saute for a minute.
Drain the cooked pasta (reserve ½ cup of the cooking water) and add it to the skillet and toss well.
Add lemon juice, salt, and black pepper and toss well to coat the pasta.
Add parmesan cheese and mix well.
Check for salt and add more if needed.
Add the reserved pasta water if the pasta looks dry.
Serve as hot pasta salad or refrigerate for a few hours and serve as a cold pasta salad.