Healthy Food Recipes: Lemon Pasta Spinach

Prep Time

15 minutes

Cook Time

20 minutes

Additional Time

5 minutes

Total Time

40 minutes

Servings

4

Ingredients

• 8 ounces (225g) whole-wheat or gluten-free pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1/4 cup (60ml) low-sodium chicken or vegetable broth
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces (150g) fresh baby spinach
• 1/4 cup (25g) grated Parmesan cheese (optional)

Steps to Cook

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

3. Add the lemon zest, lemon juice, broth, crushed red pepper flakes (if using), salt, and black pepper. Whisk to combine and let the mixture simmer for 2-3 minutes.

4. Add the cooked pasta and the fresh spinach to the skillet. Toss everything together until the spinach is wilted, about 2-3 minutes.

5. Remove the skillet from heat and stir in the grated Parmesan cheese (if using).

6. Serve the lemon pasta spinach immediately, garnished with additional lemon zest or Parmesan cheese, if desired.

Cook’s Note

• For a creamier texture, you can add 2-3 tablespoons of heavy cream or half-and-half to the lemon sauce.
• If you prefer a more robust lemon flavor, you can add an extra tablespoon of lemon juice.
• Adjust the amount of crushed red pepper flakes to your desired level of spiciness.
• This dish can be served as a main course or as a side dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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