🛒Ingredients
- 8 oz spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Basil leaves, for garnish
🔧Kitchen Tools Needed
- large pot
- large skillet
- colander
- wooden spoon
- grater
- zester
📝Instructions
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
- 4
Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
- 5
Add the cooked pasta to the skillet, along with the reserved pasta water, lemon zest, and lemon juice. Toss to combine.
- 6
Sprinkle the grated Parmesan cheese over the pasta and toss again until well combined. Season with salt, pepper, and red pepper flakes, if using.
- 7
Remove from heat and serve immediately, garnished with fresh basil leaves.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding to the skillet.
What can I use instead of Parmesan cheese?
You can substitute Parmesan with Pecorino Romano or nutritional yeast for a dairy-free option.
