Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, typically 9 to 10 minutes. Before draining, reserve 1 cup of the pasta water. Drain the spaghetti (do not rinse) and set aside.
Make the Sauce
- In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- Pour in the lemon juice and 1/2 cup of the reserved pasta water. Let it come to a gentle bubble. Add the baby spinach and the cooked spaghetti, tossing everything together until the spinach wilts and the sauce coats the noodles. If the sauce seems dry, add another 1/4 cup of pasta water.
- Remove the skillet from the heat. Sprinkle in the lemon zest, Parmesan cheese, salt, and black pepper. Toss well to combine, then serve immediately.
Nutrition
Notes
For a creamier sauce, substitute the pasta water with half-and-half or whole milk. Add shredded rotisserie chicken, sautéed shrimp, or grilled salmon for extra protein. If you don't have butter, use the same amount of extra-virgin olive oil. This dish is best served fresh; leftovers keep in the fridge for up to 4 days in an airtight container, but freezing is not recommended. Avoid overcooking the garlic—it should be fragrant, not browned. Garnish with extra Parmesan and a pinch of red pepper flakes for a little heat.