Lemon Pasta with Spinach
A bright, quick pasta tossed with fresh spinach, lemon, and Parmesan. Ready in about 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 20g
Ingredients
- 8 oz spaghetti
- 5 oz baby spinach
- ½ cup Parmesan cheese
- 1 lemon
- 2 tbsp olive oil
- 2 cloves garlic
Instructions
- 1
Cook the 8 oz spaghetti in a large pot of salted boiling water until al dente, about 9 minutes. Reserve 1 cup of pasta water, then drain.
- 2
While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Add the 5 oz baby spinach to the skillet and toss until just wilted, about 2 minutes. Remove from heat.
- 4
Add the drained spaghetti, the zest and juice of the 1 lemon, and 1/2 cup grated Parmesan to the skillet. Toss well, adding reserved pasta water a splash at a time until the sauce coats the pasta, about 1 minute.
- 5
Season with salt and pepper to taste. Serve immediately with extra Parmesan if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Microplane or zester
- Citrus juicer
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