Heat olive oil in a frying pan over high heat, quickly fry Brussels Sprouts until golden brown, adding lemon pepper and a little salt. It will take about 3-4 minutes, do not forget to constantly turn the Brussels Sprouts.
Reduce heat slightly, add spinach, and fry, stirring, until completely wilted.
Cook the pasta until al dente according to the instructions on the package.
Transfer pasta to the pan with vegetables, add a little more olive oil and the water in which the pasta was cooked so that it covers the bottom of the pan. Cook together without the lid for another 1-2 minutes, stirring constantly.
Put the pasta with vegetables on a plate, grate a little lemon zest, and Parmesan to taste.
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