Effortless Spinach Lemon Pasta (Print Version)
# Ingredients:
→ Pasta and Veggies
01 -
225 grams dried spaghetti
02 -
60 grams baby spinach
→ Dairy & Cheese
03 -
3 tablespoons plain unsalted butter
04 -
50 grams parmesan, grated fresh
→ Citrus
05 -
All the zest and juice of one lemon
→ Flavor Boosters
06 -
3 cloves of garlic, smashed or minced
07 -
1/4 teaspoon ground black pepper
08 -
1/4 teaspoon chili flakes
09 -
1/2 teaspoon table salt, plus more for your water
# Instructions:
01 -
Take your pan off the stove. Mix in the shredded parmesan, lemon peel, a bit more salt, and that black pepper you measured out. Toss really well. If things look a bit dry, splash in some pasta water you saved earlier. Pour some into bowls and serve right away.
02 -
Slide in your spaghetti and fresh spinach once the pan juice bubbles up. Swirl it around so the greens soften but don't get soggy, and everything slicks up nicely.
03 -
Set a big skillet on medium flame. Drop in the butter and let it melt out. Stir in your garlic plus red pepper flakes. Keep it moving for about a minute—don't let the garlic brown. As soon as you can smell it, you're good.
04 -
Grab a big pot and fill it with salted water. Get it boiling hard, then toss in your spaghetti. Cook till it's got a bite to it—read the package, but around 9 to 10 minutes is about right. Ladle out around 240 ml of that pasta water and put it aside. Drain the rest and skip rinsing.
# Notes:
01 -
Pop leftovers in a sealed box in your fridge and finish within four days. Skip freezing—this dish tastes best fresh and doesn’t hold up if you make it way ahead.
02 -
Want a creamier sauce? Try using milk, half-and-half, or even a scoop of cream cheese instead of the pasta water you saved.
03 -
Going dairy free? Just use some olive oil in place of the butter.
04 -
Feel free to throw in cooked chicken, shrimp, grilled salmon, or even some steak if you’d like more protein.