Start by bringing a large pot of salted water to a rolling boil over high heat. Once the water is bubbling away, add the pasta. Cook according to package instructions, about 8-10 minutes, stirring occasionally, until it reaches an al dente texture, then drain.

While the pasta is cooking, mince the garlic and set aside.

In a large skillet, heat olive oil over medium heat until it shimmers. Add minced garlic and sauté for about 30 seconds, until fragrant and lightly golden.

Add the drained pasta to the skillet and toss with the sautéed garlic.

Lower the heat slightly and pour in the heavy cream, stirring continuously until bubbly. If using Greek yogurt, stir it in now.

Gently fold in fresh spinach, allowing it to wilt for about 2-3 minutes.

Stir in freshly grated Parmesan cheese, letting it melt into the sauce. Use reserved pasta water to loosen if necessary.

Remove from heat and squeeze in fresh lemon juice, adding lemon zest for extra brightness.

Serve immediately, garnished with extra Parmesan or lemon zest.