In a large pot, combine the pasta, onions, garlic, red pepper flakes, baby spinach, artichoke hearts, olive oil, salt, black pepper, water, wine, and evaporated milk. Bring to a boil over medium-high heat and let simmer, stirring often, until the noodles are cooked to desired consistency and the sauce has thickened, about 12-15 minutes.
Remove from the heat and stir in the parmesan cheese and lemon juice. Season to taste with salt and black pepper. Allow to sit for 5 minutes, stir again, and then serve warm.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!