Let’s dive into the cooking process with these simple steps:

1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
3. Add the diced zucchini and chopped red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the cherry tomatoes, dried oregano, and red pepper flakes. Cook for another 2-3 minutes until the tomatoes start to soften.
5. Add the fresh spinach leaves and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together until well combined.
7. Remove the skillet from heat and stir in the grated Parmesan cheese and lemon juice. Mix until the cheese has melted and the pasta is well coated.
8. Serve immediately, garnished with extra Parmesan cheese if desired.

As I once learned from trying to salvage an over-salted chili, knowing how to adjust flavors is key. This recipe embraces that understanding, offering room for your personal touches.