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–+ servings
lemon spinach pasta with lemons, zest and pecorino on side

Lemon Pasta with Spinach

A bright and creamy dish with lemon butter sauce and spinach. A perfect dish for a quick weeknight meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 400 kcal

Equipment

  • 1 large saucepan
  • 1 4 qt pot

Ingredients
  

  • ½ lb spaghetti
  • 2 lemons
  • ½ cup pecorino romano
  • 1 teaspoon black pepper
  • 2 handfuls spinach
  • 2 cloves garlic, crushed
  • 2 tablespoon olive oil (for spinach)
  • 3 tablespoon olive oil (for lemon cheese mixture)
  • 3 tablespoon Unsalted Butter

Instructions
 

  • Zest 1 whole lemon. Then squeeze the juice from both lemons into a small bowl. Combine pecorino romano, lemon zest, and lemon juice. Add 3 tablespoon olive oil. Set aside.
  • In a pot bring water to a boil. Salt the water and add the spaghetti. Boil until al dente. Save 1 cup of pasta water.
  • Bring a saucepan to medium heat. add 2 tablespoon of olive oil. Add the crushed garlic and saute until browned on both sides. Remove the garlic. Add the spinach and wilt for 1 minute. Push the spinach to the side of the pan and add butter. Once melted add your spaghetti and mix it with the spinach. Remove from the heat and add the lemon mixture with ½ a cup of pasta water. Stir until the pasta becomes creamy. Add more pasta water to adjust the texture.

Nutrition

Calories: 400kcal
Keyword quick pasta
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