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On nights when I’m tired and want something easy but still cozy, I reach for this Spinach Lemon Pasta. It’s tangy from the lemon, the parmesan melts right into everything, and the spinach just blends in. Somehow it’s light and comforting all at once. Doesn’t matter how late it is or what kind of pasta mood I’m in—this lands on the table in about twenty minutes.
First time I made this on a random Tuesday, every plate was licked clean. Even my teenager who usually grumbles about pasta gets excited when I make this one with lemons.
Delicious Ingredients
- Spaghetti: eight ounces, classic semolina kind for the best chewy bite
- Unsalted butter: three tablespoons, good butter really shines here
- Garlic: three cloves, either finely mince or grate
- Red pepper flakes: a pinch—about a quarter teaspoon, or more/less if you like
- Lemon: one, use both the juice and zest—pick a juicy one with thin skin
- Baby spinach: two cups (packed), bright, crisp leaves always win
- Parmesan cheese: half a cup, grated, try grating from a wedge if possible
- Salt: half a teaspoon, plus extra for boiling the pasta
- Black pepper: about a quarter teaspoon, crack it fresh if you can
Simple Steps
- Boil Your Pasta:
- Fill up a pot with water and toss in lots of salt. Let it get to a full boil, then throw in the spaghetti. Give it a stir at the start. Cook for about nine or ten minutes, following the box. Scoop out a cup of that pasta water before draining. Don’t rinse—leave it sticky for great sauce later.
- Sauté Your Flavors:
- Get a big pan on medium and melt the butter. Add garlic and red pepper flakes, stir about a minute, just until everything smells good but the garlic stays blond. Don’t let it brown—you want flavor, not bitter bits.
- Add Spinach and Stir:
- Pour in the lemon juice with about half a cup of saved pasta water and let it get warm and bubbly. Drop in all the spinach and drained spaghetti. Toss for a couple minutes, so the spinach softens and the pasta gets shiny. If it gets thick, splash in more pasta water.
- Finish and Serve:
- Turn the heat off. Toss in lemon zest, a load of parmesan, and sprinkle in salt and pepper. Mix it all up till the cheese melts and every noodle gets a hit of citrusy oil. Dish it up while it’s silky and hot!
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Good to Remember
My favorite thing? Shaving parmesan right over those hot noodles and watching it vanish in seconds. My mom always taught me to toss lemon zest on at the end—it pops so much flavor into every bite.
Saving Leftovers
Spoon any leftovers into a container and keep in your fridge for up to four days. Reheat gently in a pan with a splash of water so it stays creamy. Don’t try freezing—it’ll turn weird and mushy from the spinach. If you want to prep early, cook the pasta ahead and save the sauce to mix in just before serving.
Swap-In Ideas
No spaghetti? Try penne, linguine, or whatever else you have. Want it dairy-free or less rich? Olive oil stands in for butter just fine. Splash in some milk or even cream cheese if you want it extra creamy. Pecorino cheese works too if you prefer sharp flavors over parmesan.
Serving Fun
A small green salad and extra lemon on the side really freshen things up. Add lots more pepper and a heap of parmesan if you like. Toss on roast chicken, shrimp, or salmon for protein. Perfect for weeknights, but also feels special enough for having friends over—you’ll never have to worry about leftovers.
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How This Came About
This dish takes inspiration from southern Italian spots like Amalfi, where lemon and loads of greens are always in. My family loves it every spring but honestly, we make it whenever we need a punch of bright flavors and a comfort fix.
FAQs About the Recipe
- → Can I swap in a different pasta shape?
Of course! Any noodle works—penne, fettuccine, or linguine all soak up the buttery sauce just as well.
- → What’s a tasty protein to add with this?
Grilled shrimp, chicken bits, even slices of steak or salmon all go hand in hand with that citrus punch and will fill you up.
- → Any tips to make my sauce more creamy?
Swap in some half and half or add a scoop of cream cheese. Milk can work too for a smoother feel.
- → Does it hold up well if I want leftovers?
Yep! Just throw the leftovers in a container and chill for four days. Add a spoonful of water when you reheat so it’s not dry.
- → Is it okay to use oil instead of butter?
Totally fine—just use olive oil in place of butter if you want something lighter or dairy-free.