Spinach Lemon Pasta
This Spinach Lemon Pasta features fresh spinach and zesty lemon for a light and flavorful dish that's easy to prepare.
Equipment
- large pot
- Skillet
Ingredients
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic grated or finely minced
- ¼ teaspoon red pepper flakes
- 1 lemon 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.
- Remove skillet from heat, add lemon zest, parmesan cheese, salt, and black pepper. Toss a few times before serving.
Notes
Refrigerated, in an airtight container for up to 4 days. Making ahead or freezing is not recommended. You can swap the pasta water for milk for a creamy sauce, add proteins, or make it without butter using olive oil.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!