Garlic-Butter Pasta with Spinach and Lemon
Ingredients
- 1 poundpasta
- 6 ouncesfresh spinach
- 4 tablespoonbutter
- 5 clovesgarlic
- 1lemon
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese
Prep
- 01
Mince 5 garlic cloves.
- 02
Zest the lemon and halve it for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 03
Add spinach to the skillet in handfuls, stirring gently, until it wilts completely, about 2 minutes.
- 04
Toss hot pasta into the skillet with the spinach and garlic butter. Add 1/2 cup reserved pasta water and stir gently to combine, about 1 minute.
- 05
Remove from heat. Juice the lemon and stir in the juice. Season with salt and pepper to taste. Add more pasta water if the dish feels dry.
- 06
Divide among bowls and top with parmesan cheese and an extra pinch of red pepper flakes.
Spice Tips
The red pepper flakes add gentle warmth. For more heat, increase to 1/2 teaspoon. For subtle earthiness, add 1/4 teaspoon nutmeg with the garlic. Fresh basil or mint stirred in at the end brightens the dish further.
For a protein boost, stir in flaked cooked chicken or white beans in step 4. Freshly grated Pecorino Romano works beautifully if you have it on hand.