Ingredients
Scale
- 1 lb (16 oz) 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 or Butter ($0.60)
- 1/2 cup Grated Parmesan Cheese ($2.00)
- 1/2 tsp Red Pepper Flakes ($0.10)
- Salt and Black Pepper to taste ($0.05)
- Total Estimated Cost: $6.75
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a rolling boil. Add your spaghetti or linguine and cook according to the package directions until it reaches “al dente” texture. Before you drain the pasta, scoop out about 1 cup of the starchy pasta water and set it aside. This water is the secret to a silky sauce.
- Step 2: Sauté the Aromatics. While the pasta boils, heat the olive oil or butter 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 turns a light golden brown. Be careful not to burn the garlic, as it can turn bitter quickly.
- Step 3: Wilt the Spinach. Add the fresh baby spinach to the skillet. Toss it gently with the garlic oil until it just begins to wilt. This should only take about 60 seconds. Turn the heat down to low to prevent overcooking the greens.
- Step 4: Combine and Emulsify. Add the cooked pasta directly into the skillet. Pour in the lemon juice, lemon zest, and half of the reserved pasta water. Toss everything together vigorously. Sprinkle in the Parmesan cheese and keep tossing until the cheese melts and the liquid creates a glossy sauce that coats every strand of pasta. If it looks too dry, add a splash more pasta water.
- Step 5: Season and Serve. Taste the pasta and add salt and black pepper as needed. Give it one final toss and serve immediately while hot. For an extra touch of “fancy,” garnish with a little more lemon zest or a sprinkle of fresh parsley if you have it on hand.
- Cook Time: 15 minutes