Heat ¼ cup of extra virgin olive oil in a large skillet over medium heat.
Add ⅓ cup baby capers (drained), 2 teaspoon red pepper flakes, 1 teaspoon minced garlic, and 2 tablespoon lemon zest and saute for 8-10 seconds.
Now add 2 cups of halved cherry tomatoes, 2 cups packed baby spinach, and 1 cup of chopped basil leaves, and saute for a minute.
Drain the cooked pasta (reserve some water) and add it to the pot and toss well.
Add ¼ cup lemon juice, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper and toss well to coat the pasta.
Add ½ cup grated parmesan cheese and mix well.
Check for salt and add more if needed. Add some reserved pasta water if the pasta looks dry. Serve as hot pasta salad or refrigerate for a few hours and serve as a cold pasta salad.