Spinach and Walnut Pasta

Ingredients

• 12 oz spaghetti
• 1 cup walnuts
• 3 tbsp olive oil
• 3 cloves garlic
• 5 oz baby spinach
• 1 lemon
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, toast the 1 cup walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 5-7 minutes. Set aside.

3. 3

   In a large skillet, heat the 3 tbsp olive oil over medium heat. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to burn.

4. 4

   Add the 5 oz baby spinach to the skillet in handfuls, tossing until wilted, about 2-3 minutes. Season with the 1 tsp salt and 0.5 tsp black pepper.

5. 5

   Add the drained spaghetti to the skillet along with the toasted walnuts and the juice of the lemon. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the pasta nicely.

6. 6

   Serve immediately, with extra lemon wedges if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Chef's knife
• Cutting board

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