Garlic-Butter Pasta with Wilted Spinach and Lemon
Ingredients
- 1 poundpasta (any shape)
- 10 ouncesfresh spinach
- 4 clovesgarlic
- 4 tablespoonsbutter
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes (or according to package directions). Reserve 1 cup pasta water, then drain pasta.
- 02
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using); cook for about 1 minute until fragrant, stirring constantly to avoid browning.
- 03
Add spinach to the skillet in batches, stirring until wilted, about 2–3 minutes total. Season with a pinch of salt and pepper.
- 04
Add the drained pasta to the skillet. Toss to combine, adding pasta water a splash at a time (you'll likely need 1/4 to 1/2 cup) until the pasta is glossy and coated but not soupy.
- 05
Juice the lemon directly into the pan, toss again, and taste for salt and pepper. Serve immediately.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. A pinch of nutmeg stirred in with the spinach adds subtle depth. Fresh parmesan shaved on top at the end brightens the dish further.