Spinach Lemon Pasta
A bright and tangy pasta dish featuring spinach, lemon, and Parmesan cheese, perfect for a quick and flavorful meal.
Ingredients
Ingredients
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic grated or finely minced
- ¼ teaspoon red pepper flakes
- 1 lemon zested and then juiced
- 2 cups baby spinach
- ½ cup parmesan cheese freshly grated
- ½ teaspoon salt plus more for salting pasta water
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions (typically 9 to 10 minutes). Reserve 1 cup of pasta water before draining the spaghetti, do not rinse.
- In a large skillet, over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, stir and cook until fragrant (about 30 seconds to 1 minute).
- Add the lemon juice and ½ cup of pasta water. Once it begins to bubble, add the spinach and pasta. Toss together until spinach wilts and the sauce coats the noodles. NOTE: If the pasta sauce seems dry, add a ¼ cup of pasta water.
- Remove skillet from heat, add lemon zest, parmesan cheese, salt, and black pepper. Toss a few times before serving.
Notes
For a creamier sauce, add a tablespoon of heavy cream or Greek yogurt. Adjust the amount of red pepper flakes according to your desired level of spiciness.