Spinach Lemon Pasta Dinner (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
8 ounces spaghetti
02 -
3 tablespoons unsalted butter
03 -
3 cloves garlic, grated or finely minced
04 -
¼ teaspoon red pepper flakes
05 -
1 lemon, zested and juiced
06 -
2 cups baby spinach
07 -
½ cup parmesan cheese, freshly grated
08 -
½ teaspoon salt, plus more for salting pasta water
09 -
¼ teaspoon black pepper
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions, approximately 9 to 10 minutes. Reserve 1 cup of pasta water before draining and do not rinse.
02 -
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, stirring and cooking until fragrant, about 30 seconds to 1 minute.
03 -
Add the lemon juice and ½ cup of reserved pasta water to the skillet. Once it begins to bubble, add the baby spinach and cooked pasta. Toss together until the spinach wilts and the sauce coats the noodles. If the sauce seems dry, add ¼ cup of pasta water as needed.
04 -
Remove the skillet from heat. Add the lemon zest, parmesan cheese, salt, and black pepper. Toss a few times and serve immediately.
# Additional Notes:
01 -
Refrigerate leftover pasta in an airtight container for up to 4 days. Avoid making ahead or freezing for best results.
02 -
For a creamy variation, substitute pasta water with milk, half-and-half, or cream cheese.
03 -
Feel free to add a protein such as shredded chicken, shrimp, salmon, or grilled steak for additional flavor.
04 -
Olive oil can be used as a butter substitute in equal amounts.