Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions (usually 9 to 10 minutes). Before draining, scoop out 1 cup of the pasta water and set aside. Drain the pasta but do not rinse it.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring constantly, until fragrant (about 30 seconds to 1 minute).
- Pour in the lemon juice and 1/2 cup of the reserved pasta water. When the liquid starts to bubble, add the baby spinach and drained spaghetti. Toss everything together until the spinach wilts and the sauce coats the noodles. If the sauce seems too dry, add an extra 1/4 cup of pasta water.
- Remove the skillet from the heat. Sprinkle the lemon zest, Parmesan cheese, salt, and black pepper over the pasta. Toss a few more times to combine, then serve immediately.
Nutrition
Notes
For a creamier sauce, replace the pasta water with whole milk or half-and-half. Add protein like shredded chicken, shrimp, or grilled salmon for a heartier meal. To make it dairy-free, swap the butter for olive oil and omit the Parmesan or use a vegan alternative. Store leftovers in an airtight container in the fridge for up to 4 days. This dish is not recommended for freezing or making ahead, as the texture suffers.