Lemon Garlic Butter Pasta with Greens
Lemon Garlic Butter Pasta with Greens
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce and Greens
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 teaspoon red pepper flakes, or to taste
- 5 ounces baby spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Add the lemon zest and lemon juice to the skillet, stirring to combine. Pour in 1 cup of the reserved pasta water and bring to a gentle simmer.
⏱️ 2 min
- 4
Add the baby spinach to the skillet, stirring until it wilts down, about 2-3 minutes. Season with black pepper.
⏱️ 3 min
- 5
Drain the cooked spaghetti and add it directly to the skillet with the sauce and greens. Add the grated Parmesan cheese. Toss everything together, adding more reserved pasta water 1/4 cup at a time if needed, to create a silky sauce that coats the pasta.
⏱️ 5 min
- 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Butter Pasta with Greens
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce and Greens
- 1/2 cup unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 teaspoon red pepper flakes, or to taste
- 5 ounces baby spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Add the lemon zest and lemon juice to the skillet, stirring to combine. Pour in 1 cup of the reserved pasta water and bring to a gentle simmer.
⏱️ 2 min - 4
Add the baby spinach to the skillet, stirring until it wilts down, about 2-3 minutes. Season with black pepper.
⏱️ 3 min - 5
Drain the cooked spaghetti and add it directly to the skillet with the sauce and greens. Add the grated Parmesan cheese. Toss everything together, adding more reserved pasta water 1/4 cup at a time if needed, to create a silky sauce that coats the pasta.
⏱️ 5 min - 6
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min