Ingredients
Scale
- 1 lb Spaghetti or Linguine ($1.50)
- 4 cloves Garlic, minced ($0.50)
- 1 large Lemon, zested and juiced ($0.75)
- 5 oz Fresh Baby Spinach ($2.50)
- 1/4 cup Olive Oil ($1.00)
- 1/2 tsp Red Pepper Flakes ($0.10)
- Salt and Black Pepper to taste ($0.05)
- 1/4 cup Grated Parmesan Cheese (Optional, $2.00)
Instructions
- Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture. Before you drain the pasta, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the rest of the pasta and set it aside. - Step 2: Sauté the Garlic
While the pasta boils, place a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the minced garlic and red pepper flakes. Sauté for about 1 to 2 minutes. Watch the garlic closely; you want it to be fragrant and soft, but not browned or burnt, as burnt garlic tastes bitter. - Step 3: Wilt the Spinach
Add the fresh baby spinach to the skillet with the garlic oil. Use tongs to toss the spinach until it just begins to wilt. This process should only take about 60 seconds. The residual heat from the oil will cook the greens perfectly without making them mushy. - Step 4: Emulsify the Sauce
Add the cooked pasta directly into the skillet with the spinach and garlic. Pour in the lemon juice, lemon zest, and half of the reserved pasta water. Toss everything together vigorously. The starch in the water will combine with the olive oil and lemon juice to create a light, silky sauce that coats every strand of pasta. - Step 5: Season and Plating
Taste the pasta and add salt and black pepper as needed. If the dish seems too dry, splash in the remaining pasta water. Remove the skillet from the heat and sprinkle the grated parmesan cheese over the top if you are using it. Serve immediately while hot, perhaps with an extra wedge of lemon on the side.
- Cook Time: 20 minutes