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In a large skillet or pot, bring the salt and water to a boil.
While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size).
Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
When the timer goes off, turn off the heat and drain the pasta using a lid or colander.
Return to the pan. Stir in 3-4 cups fresh spinach.
Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary).
Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
Garnish with more cheese, fresh lemon wedges, and eat hot!