1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.
3. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are browned and tender, about 7-8 minutes.
4. Toss in the fresh spinach and cook until wilted, stirring occasionally.
5. Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese until melted and the sauce is smooth.
6. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Season with salt, pepper, and red pepper flakes, if using.
7. Finish with a squeeze of lemon juice for brightness, and garnish with fresh parsley before serving.

This recipe is a nod to those busy evenings when every minute counts but the desire for a meaningful meal still holds center stage.