Bring a large pot of salted water to a rolling boil and add the pasta. Cook until just al dente, about 8-10 minutes, stirring occasionally. Before draining, scoop out a cup of starchy pasta water and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the crushed garlic cloves and sauté for about 30 seconds until fragrant and golden, avoiding browning.
8 ounces pasta (rigatoni or farfalle)
Add the frozen peas directly into the skillet. Stir and cook for 2-3 minutes until they turn bright green and start to soften.
8 ounces pasta (rigatoni or farfalle)
Stir in the baby spinach, letting it wilt quickly for about 1-2 minutes until vibrant green and tender but still bright.
8 ounces pasta (rigatoni or farfalle)
Drain the cooked pasta and add it directly to the skillet with the peas and spinach. Pour in a splash of the reserved pasta water to loosen the mixture and create a light, glossy sauce.
8 ounces pasta (rigatoni or farfalle)
Squeeze in the lemon juice and sprinkle the lemon zest over the pasta. Toss everything together gently until well coated and fragrant, about 1 minute.
8 ounces pasta (rigatoni or farfalle)
Remove the skillet from heat and stir in the chopped fresh herbs. Taste and adjust seasoning with salt as needed.
8 ounces pasta (rigatoni or farfalle)
Serve immediately, garnished with extra herbs if desired. The dish should be vibrant, fragrant, with tender pasta coated in a light, lemony sauce and topped with fresh greens and herbs.
