Bring a pot of water to a boil. Break the pasta in half and place in the boiling water, adding 2-3 dashes of salt.
Heat up a large skillet on medium-low. Pour in 2 tablespoons of olive oil.
Once warm, add the minced garlic. Stir, then let it become fragrant for 30 seconds.
Add the cherry tomatoes into the skillet. Mix to coat the tomatoes, then cook for 2-3 minutes.
Add the bag of spinach to the skillet, stir to combine. Cook for another 2-3 minutes.
Drain the pasta, then add it to the skillet.
Pour in the lemon juice and toss in the grated parmesan cheese, then combine using a pair of tongs.
Serve warm with extra cheese, fresh cracked pepper, and red pepper flakes, if desired.