Spinach Lemon Pasta (Print-Friendly Version)
# What You'll Need:
→ Dairy and cheese
01 -
3 tablespoons unsalted butter
02 -
50 grams parmesan cheese, freshly grated
→ Aromatics and seasonings
03 -
0.25 teaspoon black pepper
04 -
0.5 teaspoon salt, plus extra for pasta water
05 -
0.25 teaspoon red pepper flakes
06 -
3 cloves garlic, finely chopped or grated
→ Citrus
07 -
1 lemon, both zest and juice
→ Pasta and vegetables
08 -
2 cups (roughly 60 grams) baby spinach
09 -
225 grams dried spaghetti
# Step-by-Step Directions:
01 -
Take the pan off the stove. Mix in the salty parmesan, lemon zest, black pepper, and salt. Give everything a last good toss. Dish up right away and enjoy.
02 -
If the sauce seems too thick, slowly pour in more pasta water (up to 60 ml) until it loosens up the way you like.
03 -
Splash in the lemon juice and about half a cup of reserved pasta water. Once it starts fizzing a bit, drop in the cooked spaghetti and baby spinach. Mix until the spinach gets soft and the noodles look nice and saucy.
04 -
Let the butter melt in a wide pan over medium heat. Cook the chopped garlic and a pinch of red pepper flakes for under a minute, just until you notice the nice aroma.
05 -
Get a big pot of salted water going and bring it to a rolling boil. Toss in the spaghetti and cook according to your package, usually 9 to 10 minutes. Before draining, scoop out about a cup of the pasta water to save. Don't rinse the noodles afterward.
# Helpful Notes:
01 -
Put any extras in a tight-lidded container in the fridge for up to 4 days. Skip freezing or prepping ahead since the texture just doesn't stay good.
02 -
You can use whole milk, half-and-half, or cream cheese instead of the pasta water if you want a creamier take.
03 -
Need to keep it dairy-free? Use the same amount of olive oil instead of the butter.
04 -
Make it heartier by mixing in cooked chicken, shrimp, steak, or salmon.