Ingredients
Scale
- 1 lb Spaghetti or Linguine ($1.25)
- 5 cloves Garlic, minced ($0.50)
- 1 large Lemon, juiced and zested ($0.75)
- 5 oz Fresh Baby Spinach ($2.50)
- 1/4 cup Olive Oil ($1.00)
- 1/2 tsp Red Pepper Flakes (optional) ($0.10)
- Salt and Black Pepper to taste ($0.05)
- Optional: 1/4 cup Grated Parmesan Cheese ($2.00)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until it reaches al dente texture. Before draining, reserve about one cup of the starchy pasta water. This water is the secret to a silky sauce. Drain the rest of the noodles and set them aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and golden. Be careful not to let it burn, as burnt garlic turns bitter. Add the fresh baby spinach to the skillet and toss it gently with the garlic oil until it just begins to wilt. This should only take about 60 seconds.
- Add the cooked pasta, lemon juice, and lemon zest into the skillet with the spinach. Toss everything together, adding a splash of the reserved pasta water to create a light sauce that coats the noodles perfectly. Season with salt and pepper to taste. Divide the pasta into four bowls and top with a sprinkle of parmesan cheese if you have it on hand. Serve immediately while hot and fragrant.
- Cook Time: 15 minutes