8 ounces dry pappardelle (wide egg noodles)
2 tablespoons olive oil
1 pound baby spinach leaves
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon kosher salt
4 tablespoons loosely packed, grated Parmesan cheese
Boil pasta according to directions. Meanwhile, warm the olive oil in a large skillet over medium heat. Add spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Add lemon juice, zest and salt and toss again.
Add spinach and juices to drained pasta and toss. Divide among four bowls and sprinkle 1 tablespoon of Parmesan cheese on each.