Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente—about 8 to 10 minutes. Drain, reserving a splash of pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Drizzle in the olive oil until shimmering, then add the finely chopped garlic. Sauté for about 30 seconds until fragrant—listen for a gentle sizzling and enjoy the aroma.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they turn golden brown and their juices have evaporated—about 8 minutes. You should hear a gentle sizzle and see the mushrooms caramelize slightly.
Gradually add the spinach to the skillet, a handful at a time. Wilt it down slowly—about 2 to 3 minutes—until it’s tender and vibrant green. If the mixture looks too wet, turn up the heat slightly to evaporate excess moisture.
Once the pasta is drained, add it directly to the skillet with the cooked mushrooms and spinach. Toss everything together gently using tongs, then add a splash of the reserved pasta water to loosen the mixture and help the flavors meld.
Squeeze in the lemon juice to brighten the earthy flavors, then sprinkle the freshly grated Parmesan over the top. Toss again until everything is well coated and fragrant, about 1 minute.
Give the dish a final taste and adjust seasoning with salt or pepper if needed. Serve immediately while hot, garnished with extra Parmesan if desired, and enjoy the warm, silky textures and deep earthy flavors.
