In a large pot of boiling salted water, cook the pasta according to directions.

Peel and mince the garlic, pick the thyme leaves, and clean and slice mushrooms. 

In a large skillet, heat the extra virgin olive oil, then add in the garlic, cook for 1 minute, just until golden. Add in the thyme, mushrooms, lemon zest and juice, plus salt to taste, and gently cook for 5 to 8 minutes.

Stir in the white wine, cooking for about 1 minute, and remove the pan from the heat. Drain the pasta once cooked (save about a cup of water to loosen pasta if needed). Toss the pasta with a little extra virgin olive oil, then stir in the mushroom sauce. If needed, add a bit of the pasta water to loosen pasta a bit.

While warm, stir in the spinach, garnish with Parmesan, and season to taste before serving.