Bring 3 quarts of salted water to a rolling boil in a large skillet or pot over high heat.

While the water heats, trim the broccoli stems and cut the florets into similar bite-sized pieces so they cook evenly.

Add the rotini to the boiling water and cook on high for 4 minutes. Add the broccoli, cover the pot, and set a timer for 3 more minutes, keeping the heat high enough to maintain a rolling boil. The broccoli should be bright green and just fork-tender when done.

When the timer goes off, turn off the heat and drain the pasta and broccoli using a lid or colander. Return everything to the pan immediately.

Stir in 3 to 4 cups of fresh spinach. Sprinkle the lemon zest over the top and let sit for 2 to 3 minutes until the spinach wilts from the residual heat.

Meanwhile, melt the butter in a small skillet over medium heat. Add the minced garlic and crushed red pepper and saute for about 1 minute until fragrant. Watch closely so the garlic does not burn.

Turn off the heat and stir in 2 to 3 tablespoons of fresh lemon juice. Pour the lemon butter over the pasta and toss well to coat.

Stir in 1 cup of freshly grated Parmesan cheese. Drizzle with olive oil and season with salt and pepper to taste.

Garnish with more Parmesan and fresh lemon wedges. Serve hot.