Name: Spinach Pasta with Lemon & Parsley
Ingredients: ½ lb Spaghetti (or other long, thin pasta); Salt (to taste); 5 cloves Garlic (minced); 1½ cups Spinach; ¾ cup Olive oil (or melted butter); 1 Tsp Red pepper flakes; ½ cup Parmesan cheese (grated); 3 Tbsp Lemon juice; 1 cup Parsley (chopped)

Spinach Pasta with Lemon & Parsley

A light and zesty pasta tossed with garlic, wilted spinach, and fresh parsley in a lemony olive oil sauce. Finished with Parmesan and a hint of heat, it’s simple, vibrant, and full of fresh flavor.

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Ingredients

Spaghetti, or other long, thin pasta ½ lb
Salt, to taste
Garlic, minced 5 cloves
Spinach 1½ cups
Olive oil, or melted butter ¾ cup
Red pepper flakes 1 Tsp
Parmesan cheese, grated ½ cup
Lemon juice 3 Tbsp
Parsley, chopped 1 cup

Instructions

Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dente according to package instructions (about 8 to 9 minutes). Reserve 2 cups of pasta water, then drain.
In a large pan, warm the olive oil over low-medium heat. When the oil shimmers, add the garlic and stir until fragrant, about 1 minute (you want some color but do not burn the garlic).
Add the lemon juice and a splash of the pasta cooking water (about 1/2 cup). Begin adding in the spinach in batches, stirring until wilted and seasoning with a pinch of salt as you go. When all of the spinach is fully wilted, about 5 minutes, stir in the crushed red pepper flakes.
Add the drained pasta to the pan of spinach and toss everything to combine. Add the parmesan and parsley. Toss until everything is well-combined. If the pasta looks a bit dry, add a little more olive oil or a splash more of the pasta cooking water and stir until it’s glossy.
Serve with more parmesan, if desired.