Lemony whole wheat linguini with leeks and spinach

I haven't cooked for my family (others, yes. crowds, yes.) in weeks. We were all ready for a home cooked meal.
We do try are hardest to partake in meatless mondays. Pasta is perfect for MM. We eat pasta a lot. Its cheap, easy, and the kids love it. This dish is refreshing and light. Enjoy!

Makes about 4 servings
adapted from Eating Well

8 oz whole wheat linguini
1 cup spinach, chopped and divided in half
1 leek, chopped, rinsed, and patted dry (cut only to the light green)
2 cloves of garlic, minced
1 TBS extra virgin olive oil
2 lemons
3/4 cup parmesan cheese
salt and pepper

Cook the pasta until al dente. Strain and set aside.
Meanwhile. Chop and prepare the leeks, spinach, and garlic.
Heat oil in a skillet over medium heat. Add leeks, 1/2 spinach, and garlic. Add salt and pepper. Cook until tender (5 minutes or so). Add in linguini. Zest one lemon and add to the pasta. Juice both lemons and add in. Cook for a minute or two. Remove from heat and transfer to a serving dish. Toss in half the cheese and remaining spinach. Salt and pepper to taste if need. Garnish with remaining cheese.