Springy Spinach Pasta with Parmesan Cream

I stole a lemon zester. Stole it right off the countertop with no shame, dreaming of the minuscule curly yellow shavings destined for my future dishes.

Before I get turned in to the Citrus Police (are they in Florida?), I should also mention the burglarization victim was my sister. It was lying in a box of kitchen utensils my Grandma gave her, and I spotted it immediately amongst Grandma's old Peanuts cartoon juice glasses.

Me: "Can I have that zester?"
Carolyn: "No way. It's mine. Wait, what does it do?"
Me: "...You don't deserve the privilege."

And so I took it, saving it from a most probable demotion to beer bottle opener. A squeeze of lemon would be an okay for this recipe if you're sans zester. If you don't have one, I highly recommend getting it...but only steal if it's from your buttface, smelly, yet somehow adorable, sister.

Springy Spinach Pasta with Parmesan Cream   Serves: 1
1 cup cooked thin spaghetti
1 t. butter
1 t. flour
1/3 cup milk
1 T. parmesan cheese
1 cup (packed) baby spinach
1 slice bacon, cooked and crumbled (I used 1 T. bacon bits)
Lemon zest, about a 1/2 t. or so
Salt and pepper
1.) Melt butter in a small pot over medium-low heat. Whisk in flour and cook for 2 minutes. Whisk in milk, reduce heat to low, and cook (stirring occasionally) until thickened-- about 10 minutes.
2.) Once sauce has thickened, stir in parmesan, bacon, spinach, salt and pepper. Let spinach wilt. Toss in the spaghetti and coat with sauce.
3.) Place pasta in a serving bowl and sprinkle with lemon zest. Add extra parmesan and pepper, if desired.