Effortless Spinach Lemon Pasta (Print)
Tender spinach and tangy lemon blend with creamy parmesan and garlic for a vibrant weeknight pasta.
# Ingredients:
→ Aromatics and Seasonings
01 -
0.25 teaspoon freshly ground black pepper
02 -
0.5 teaspoon fine salt, plus extra for boiling water
03 -
0.25 teaspoon red pepper flakes
04 -
3 garlic cloves, crushed or finely chopped
→ Citrus
05 -
Zest and juice of 1 lemon
→ Dairy and Cheese
06 -
50 grams fresh parmesan cheese, grated
07 -
3 tablespoons unsalted butter
→ Pasta and Vegetables
08 -
60 grams baby spinach leaves
09 -
225 grams dry spaghetti
# Steps:
01 -
Fill a large pot with generously salted water and bring to a rolling boil. Add the spaghetti and cook according to package instructions, approximately 9-10 minutes, until al dente. Reserve 240 ml of pasta cooking water, then drain the pasta without rinsing.
02 -
Set a large skillet over medium heat. Melt the butter, then add the garlic and red pepper flakes. Stir for about 1 minute until the garlic becomes fragrant.
03 -
Pour in the lemon juice and half of the reserved pasta water into the skillet. Once bubbling, add the baby spinach leaves and cooked spaghetti. Toss to coat the pasta and wilt the spinach until just softened.
04 -
Remove skillet from the heat. Add grated parmesan, lemon zest, freshly ground black pepper, and a pinch of salt. Toss to thoroughly combine. Adjust the sauce consistency with more reserved pasta water, up to 60 ml, if needed. Serve immediately.
# Additional Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to four days. Avoid freezing or preparing in advance to preserve optimal texture.
02 -
For a richer sauce, substitute reserved pasta water with milk, half-and-half, or cream cheese.
03 -
To make the dish dairy-free, replace butter with an equivalent amount of olive oil.
04 -
Add cooked rotisserie chicken, sautéed shrimp, grilled salmon, or steak for additional protein.