Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes, then drain, reserving a cup of the pasta water.
While the pasta cooks, heat the olive oil in a skillet over medium heat until it shimmers and starts to smell fragrant.
Add the minced garlic to the skillet and sauté for about 1 minute, until it turns golden and releases a nutty aroma.
Stir in the smoked paprika, cooking for about 30 seconds until it releases a smoky fragrance, then quickly add the chopped spinach, stirring continuously.
Cook the spinach until wilted and dark green, about 2-3 minutes, then turn off the heat.
Add the cooked pasta to the skillet, along with the nutritional yeast if using. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce and make it creamy.
Zest the lemon over the pasta and squeeze in the juice, then toss again to combine. Taste and adjust with salt if needed.
Serve immediately, garnished with extra greens or a drizzle of olive oil if desired. Enjoy the vibrant, smoky, and silky pasta while hot.
