Make the topping (optional): In a small skillet over medium heat, toast the pine nuts, panko, rosemary, red pepper flakes and salt. Set aside.
Prepare a large pot of salted boiling water. Wait to drop the pasta into the water until after you’ve cooked the shallot in the next step below. At that point, cook the pasta according to package directions until al dente, then scoop it out of the water directly into the sauce when indicated. Reserve the pasta water.
Heat the olive oil in a large skillet over medium-low heat. Add the shallot and a pinch of salt and cook until soft, about 6 minutes, adding the crushed garlic cloves halfway through. Add the wine, stir, and cook for 2 to 3 minutes, then stir in the lemon juice. Remove the garlic cloves and discard.
Reduce the heat to low, stir in the spinach, then scoop the pasta into the pan. Toss until the spinach is wilted. Stir in ¼ cup of the reserved pasta water to loosen the pasta in the pan. Add more water if needed.
Remove the pan from the heat and stir in half of the toasted pine nut topping, the lemon zest, parsley, and parmesan cheese, if using. Season with salt, pepper, and more lemon to taste. Divide the pasta into bowls and top each with the remaining toasted pine nut topping.
*For vegan, skip the cheese. For gluten-free, use gf panko or skip. For a richer sauce, add a pat of butter or a bit of cream after stirring in the wine.
Recipe by Love and Lemons at https://www.loveandlemons.com/lemony-white-wine-capellini/