Boil and drain the pasta according to the directions on the package and set it aside.

In a large saute pan, melt the butter over low/medium heat. When it’s fully melted add in the flour and whisk to combine and let the flour cook for about 30 seconds.

Add in the garlic and let it cook for 30 seconds.

Whisk in the cream and broth and bring to a simmer. Add in the garlic powder, oregano, parsley and pepper and whisk to combine.

Start by adding handfuls of spinach into the sauce, using a spatula to fold the spinach into the sauce as it wilts. Continue until all the spinach is added.

Add in the parmesan cheese and lemon juice and stir to combine.

Stir in the cooked pasta until it’s fully coated with the sauce.

Serve with extra lemon slices, extra parsley and parmesan cheese if desired.