Spinach Lemon Pasta (Printable Version)
In just 20 minutes, noodles turn lively with spinach, tangy lemon, and heaps of parmesan. Quick, fresh and full of flavor.
# What You'll Need:
→ Pasta and veggies
01 -
225 grams uncooked spaghetti
02 -
2 big handfuls (about 60 grams) baby spinach leaves
→ Dairy and cheese
03 -
3 tablespoons plain butter
04 -
50 grams parmesan, freshly grated
→ Citrus
05 -
Juice and zest from a lemon
→ Seasonings and aromatics
06 -
3 garlic cloves, smashed or finely chopped
07 -
A quarter teaspoon red pepper flakes
08 -
A quarter teaspoon ground black pepper
09 -
Half a teaspoon salt, and an extra pinch for boiling water
# Step-by-Step Guide:
01 -
Fill up a large pot with salted water and bring to a boil. Toss in the spaghetti and cook about 9-10 minutes, or until it still has a little chew. Before draining, scoop out a cup of the water. Don't rinse the noodles.
02 -
Grab a roomy skillet and set it over medium heat. Let butter melt, then add the garlic and chili flakes. Stir it around for a minute till you catch that amazing aroma.
03 -
Let the lemon juice and about half of the reserved pasta water bubble in your pan. Add in spinach plus the drained pasta. Flip and toss till spinach wilts and everything’s lightly glossy with sauce.
04 -
If it's looking too dry or clumpy, pour in more of the saved pasta water little by little, up to 60 ml, until it's as saucy as you like.
05 -
Take your skillet off the stove. Stir in grated parmesan, a few pinches of lemon zest, some salt, and black pepper. Toss well, then dish up right away while hot.
# Additional Notes:
01 -
Seal leftovers in the fridge for up to four days. Don't freeze or prep it way ahead since the texture won't hold up.
02 -
Want it creamier? Use the pasta water or swap in a splash of milk, half-and-half, or stir in a bit of cream cheese.
03 -
Going dairy-free? Switch out the butter for olive oil in equal amounts.
04 -
Need a protein boost? Mix in some cooked chicken, grilled shrimp, steak slices, or chunks of salmon.