Spinach Lemon Pasta (Print Version)
This zesty pasta’s packed with spinach, lemon, and a creamy parmesan-garlic swirl for a cheery dinner that’s easy enough for any night.
# Ingredients:
→ Pasta and Vegetables
01 -
225 grams dried spaghetti
02 -
60 grams fresh baby spinach leaves
→ Dairy and Cheese
03 -
3 tablespoons unsalted butter
04 -
50 grams parmesan, finely grated
→ Citrus
05 -
Juice and zest from 1 lemon
→ Aromatics and Seasonings
06 -
3 garlic cloves, smashed or chopped
07 -
1/4 teaspoon black pepper, freshly ground
08 -
1/4 teaspoon chili flake
09 -
1/2 teaspoon fine salt, extra for pasta water
# Steps:
01 -
Take your pan off the burner. Toss in the parmesan, lemon zest, a little extra salt, and black pepper. Stir everything around until it’s nicely coated. If the noodles seem dry, add some of the rest of your reserved pasta water, a splash at a time, up to 60 ml. Dish it up while hot.
02 -
Splash in half your saved pasta water along with the lemon juice. As soon as it starts to bubble, drop in the cooked spaghetti and spinach leaves. Toss everything so the noodles are coated and the spinach softens up.
03 -
Toss the butter into a big skillet over medium heat and melt it. Add garlic and chili flakes. Give them a stir for about a minute, just enough so your kitchen smells awesome.
04 -
Get a big pot filled with salty water boiling. Toss in the spaghetti and boil until it’s got a bit of bite, around 9-10 minutes. Save 240 ml of the starchy water, then drain but don’t rinse the pasta.
# Notes:
01 -
Toss leftovers in a sealed container and keep in the fridge. It’ll stay good for up to 4 days. Don’t freeze or prep way ahead or it gets mushy.
02 -
Want it creamier? Swap out some pasta water for milk, half-and-half, or a chunk of cream cheese.
03 -
Making it dairy-free? Use olive oil instead of butter.
04 -
Add in cooked chicken, sautéed shrimp, slices of grilled salmon, or steak if you want a protein boost.