Creamy Lemon & Spinach Pasta (4 servings) Leave a comment

Ingredients:
16 oz Pasta
6 oz Fresh baby spinach
4 cloves Garlic, minced
4 tbsp Unsalted butter
2 tbsp Olive oil
2 Fresh lemon
1 cup Grated Parmesan
½ cup Heavy cream (optional)
To taste Salt and black pepper
1 cup Reserved pasta water

Instructions:

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve pasta water before draining.
2. Sauté the garlic: In a large skillet over medium-low heat, melt the butter with olive oil. Add minced garlic and cook for 30–60 seconds until fragrant, without browning.
3. Wilt the spinach: Add fresh spinach in batches and stir for 1–2 minutes until just wilted.
4. Make the lemon sauce: Lower the heat. Add lemon zest, a little lemon juice, optional cream, and some reserved pasta water. Stir until combined.
5. Toss everything together: Add drained pasta and Parmesan. Toss vigorously, adding more pasta water as needed until the sauce is glossy and coats the pasta.
6. Taste and serve: Season with salt and black pepper. Add more lemon juice to taste, then finish with extra Parmesan and lemon zest.