Heat the olive oil in a large frying pan (large enough to hold the tomatoes and cooked pasta) over medium heat.
Add garlic and saute for about a minute
Add the tomatoes, salt and pepper.
Cover and let cook over low heat for about 20 minutes, stirring occasionally until the tomatoes start to burst and release their juices.
While the tomatoes are cooking, bring a large pot of salted water to boiling and cook the pasta to al dente. Drain pasta, reserving 1 cup of the pasta cooking water.
Add the pasta to the tomatoes along with the basil, spinach, lemon zest and 1/2 cup of the pasta cooking water.
Stir to coat pasta until the basil and spinach begin to wilt.
Add the Parmesan cheese and stir again to coat.
Taste the pasta and add more salt & pepper if needed.
If the pasta sauce seems too thick, add more pasta water, a little at a time to "loosen it up a bit"
Garnish with additional Parmesan cheese just before serving