Garlic Parmesan Spinach Pasta
Indulge in the delightful medley of flavors with this Garlic Parmesan Spinach Pasta, combining nutty Parmesan cheese, aromatic garlic, and vibrant spinach for a quick yet satisfying meal.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces your choice of pasta (spaghetti, fettuccine, or penne)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 cups fresh spinach, washed and chopped
- 1 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional) Adjust to taste
- Salt and freshly ground black pepper, to taste
- 1 pieces Zest of 1 lemon
- 1/2 pieces Juice of 1 lemon
- Additional Parmesan cheese for serving (optional)
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
Sautéing the Garlic
- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
Adding the Spinach
- Add the chopped spinach to the skillet. Stir and cook for about 3-4 minutes, or until the spinach has wilted.
Combining the Ingredients
- Reduce the heat to low. Add the cooked pasta to the skillet with the spinach and garlic. Toss to combine, making sure the pasta is well coated with the mixture.
Making it Creamy
- Gradually add the reserved pasta water, a little at a time, until the desired creaminess is reached. Stir in the Parmesan cheese, lemon zest, and lemon juice. Mix well until the cheese has melted and the sauce is creamy.
Seasoning
- Add salt, pepper, and red pepper flakes if using. Toss everything together to ensure it’s evenly seasoned.
Serving
- Divide the pasta onto plates or into bowls. Top with more Parmesan cheese if desired. Enjoy while hot!
Notes
Pro tips include using fresh garlic for the best flavor and experimenting with different types of pasta. Be careful not to overcook the spinach to maintain its nutrients and texture. Store leftovers in the refrigerator for up to 3 days, adding water or olive oil when reheating to prevent drying out.