Cook pasta in heavily salted boiling water until al dente. Save 1/4 cup of the water from the pasta.
Meanwhile, in a pan, heat the oil to medium high, and cook the garlic, mushrooms, herbs and lemon zest together for about 5 minutes. Stir every so often.
Reduce heat to low. Add lemon juice and greens. Cook for about two minutes until greens are wilted.
Add the pasta water and the Parmesan cheese. Stir until melted.
Combine the drained pasta with the mushroom mixture. And small bits of the goat cheese and stir them into the pasta. Serve with additional Parmesan cheese if desired.