Lemon Spinach Pasta (Printable Version)
# What You'll Need:
→ Pasta and veggies
01 -
225 grams uncooked spaghetti noodles
02 -
2 handfuls (about 60 grams) baby spinach
→ Dairy and cheese
03 -
3 heaping tablespoons unsalted butter
04 -
50 grams parmesan, grated fresh
→ Citrus
05 -
Juice and zest of 1 lemon
→ Aromatics and spices
06 -
3 garlic cloves, smashed or chopped up
07 -
1/4 teaspoon black pepper
08 -
1/2 teaspoon salt, add extra for boiling water
09 -
1/4 teaspoon crushed red pepper
# Steps to Follow:
01 -
Toss a bunch of salt in a big pot full of water and let it come to a hard boil. Add your spaghetti and cook it for 9-10 minutes (or whatever your package says) until it's a bit chewy. Before you drain, scoop out a mug of the water. Don't wash off the noodles afterward.
02 -
Drop the butter in a large frying pan over medium heat. As soon as it melts, add garlic and the red pepper flakes. Stir for about 60 seconds—listen for sizzle, smell the garlic.
03 -
Next up, pour in your lemon juice and half of the reserved pasta water. Toss in the drained noodles and spinach. Stir and flip everything until the spinach wilts and the spaghetti's coated evenly.
04 -
If the sauce looks heavy or the pasta's clumping, drip in some extra cooking water—up to 60 ml—until it's just right for you.
05 -
Turn off the heat. Add parmesan, lemon zest, a bit more salt, plus cracked black pepper. Mix it all up fast, then scoop onto plates and dig in while it's hot.
# Additional Tips:
01 -
Pop leftovers in a container and stick them in the fridge—good for four days. Don't freeze or meal prep these ahead or it'll go mushy.
02 -
Swap out the pasta water for milk, half-and-half, or a spoonful of cream cheese if you want it extra creamy.
03 -
Ditching dairy? Use olive oil instead of butter, same amount.
04 -
Need extra protein? Mix in cooked chicken, sautéed shrimp, steak slices, or salmon.