Effortless Spinach Lemon Pasta (Print Version)
# Ingredients:
→ Aromatics and seasonings
01 -
0.25 teaspoon black pepper
02 -
0.5 teaspoon salt, plus a bit more for the water
03 -
0.25 teaspoon red pepper flakes
04 -
3 garlic cloves, crushed or finely chopped
→ Citrus
05 -
Zest and juice from one lemon
→ Dairy and cheese
06 -
50 grams fresh parmesan, grated
07 -
3 tablespoons plain butter
→ Pasta and vegetables
08 -
2 handfuls (60 grams) baby spinach leaves
09 -
225 grams spaghetti, uncooked
# Instructions:
01 -
Take the skillet off the heat. Mix in the shredded parmesan, some grated lemon peel, a pinch of salt, and ground black pepper. Give it a good toss and serve right away.
02 -
If things look too thick or sticky, splash in a bit more pasta cooking water, up to 60 ml, until the noodles are as saucy as you like.
03 -
Once the lemon juice and half your reserved pasta water are bubbling in the pan, toss in spinach and cooked spaghetti. Mix and flip until the spinach softens and everything gets a light coating of sauce.
04 -
Pop a big skillet on medium heat and melt your butter. Toss in the garlic and pepper flakes. Give it a quick stir for about a minute until it all smells awesome.
05 -
Fill a big pot with plenty of salty water and bring it to a rolling boil. Drop in the spaghetti. Cook like the package says, about 9-10 minutes, 'til it's got a tiny bite left. Scoop out a cup of the water before draining. Don't rinse the pasta.
# Notes:
01 -
Keep any leftovers in the fridge for four days in a closed container. Freezing or making it early won't work well since it'll lose its texture.
02 -
You can switch the pasta water for some milk, half-and-half, or a dollop of cream cheese to make it rich and creamy.
03 -
If you want to skip dairy, use the same amount of olive oil instead of butter.
04 -
Craving more protein? Stir in some rotisserie chicken, sautéed shrimp, slices of steak, or grilled salmon.