Sausage Spinach Spirals

3/4 lb. sweet Italian sausage
olive oil
2 tsp. garlic
1 bag spinach/salad
1 lemon, zested
1 box spiral pasta
up to 2 C. milk
1 tsp. cornstarch
1/2 C. Parmesan cheese

Begin by cooking enough pasta to feed yourselves. While the pasta is boiling, cook the sausage in a pan drizzled with a little olive oil. Chop the sausage into bite size chunks as your cook. Remove sausage from heat, and transfer to a bowl or something. To the saute pan, add the garlic and spinach. Wilt spinach over medium heat for 2 minutes, tossing occasionally. Add a splash of milk to help reduce the pan's temperature. In a ramekin, dissolve the cornstarch with some cold milk. Add the corn starch liquid to the saute pan; it will probably thicken immediately. Gradually add the rest of the cold milk to the pan adjusting for thickness desired. Add the sausage back to the pan. Season the dish by adding fresh pepper, Parmesan cheese, and lemon zest. Remove from heat promptly. Serve over spiral pasta.