Spinach Lemon Pasta Dinner (Print Version)
# Ingredients:
→ Pasta and vegetables
01 -
225 grams dried spaghetti
02 -
2 cups (approximately 60 grams) baby spinach
→ Dairy and cheese
03 -
3 tablespoons unsalted butter
04 -
50 grams parmesan cheese, freshly grated
→ Citrus
05 -
1 lemon, zested and juiced
→ Aromatics and seasonings
06 -
3 cloves garlic, finely minced or grated
07 -
0.25 teaspoon red pepper flakes
08 -
0.5 teaspoon salt, plus extra for pasta water
09 -
0.25 teaspoon black pepper
# Instructions:
01 -
Bring a large pot of salted water to a simmering boil. Add spaghetti and cook according to package guidelines, typically 9 to 10 minutes, until al dente. Reserve 240 ml of the pasta cooking water before draining. Do not rinse the spaghetti.
02 -
In a large skillet over medium heat, melt the unsalted butter. Add finely minced garlic and red pepper flakes and stir for 30 seconds to 1 minute until aromatic.
03 -
Pour in the lemon juice and 120 ml reserved pasta water. When the mixture begins to bubble, add the baby spinach and cooked pasta. Toss thoroughly until spinach gently wilts and sauce evenly coats the noodles.
04 -
If sauce appears dry, gradually add up to 60 ml more pasta water until preferred consistency is reached.
05 -
Remove skillet from the heat. Stir in lemon zest, grated parmesan, salt, and black pepper. Toss well and serve immediately.
# Notes:
01 -
Store leftovers refrigerated in an airtight container for up to 4 days. Making ahead or freezing is not advised due to texture changes.
02 -
For a creamy variation, substitute reserved pasta water with whole milk, half-and-half, or cream cheese.
03 -
Olive oil may be used in place of butter for a dairy-free alternative, using the same amount.
04 -
Enhance the dish with protein such as cooked shredded chicken, shrimp, grilled steak, or salmon.