Description
Make this easy, 20 minute Spinach Lemon Pasta for a quick weeknight dinner. It’s crowd-pleasing, bursting with flavor, and a recipe the whole family will love.
Ingredients
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic – grated or finely minced
- ¼ teaspoon red pepper flakes
- 1 lemon – zested and then juiced
- 2 cups baby spinach
- ½ cup parmesan cheese – freshly grated
- ½ teaspoon salt – plus more for salting pasta water
- ¼ teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions (typically 9 to 10 minutes). Reserve 1 cup of pasta water before draining the spaghetti, do not rinse.
2. In a large skillet, over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, stir and cook until fragrant (about 30 seconds to 1 minute).
3. Add the lemon juice and ½ cup of pasta water. Once it begins to bubble, add the spinach and pasta. Toss together until spinach wilts and the sauce coats the noodles.
4. NOTE: If the pasta sauce seems dry, add a ¼ cup of pasta water.
5. Remove skillet from heat, add lemon zest, parmesan cheese, salt, and black pepper. Toss a few times before serving.
Notes
Storing Information:
Refrigerated, in an airtight container for up to 4 days.
Making ahead or freezing is not recommended.
A Few Fun Additions or Variations:
Swap the pasta water for milk. For a rich and creamy sauce, substitute the pasta water for half and half, whole milk, or even cream cheese.
Add a protein. It’s great with shredded chicken, shrimp, grilled steak, or even salmon.
Make it without butter. Olive oil is a really great alternative, use same amount as the butter.