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Lemon Spinach Pasta

Lemon Spinach Pasta is a bright and fresh dish that combines tender pasta, wilted spinach, and a tangy lemon-garlic sauce.
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Equipment

  • - Large pot for boiling pasta
  • - Skillet or sauté pan
  • - Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • - 8 oz pasta spaghetti or linguine
  • - 2 tablespoons olive oil
  • - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • - 4 cups fresh spinach about 4 handfuls
  • - Zest of 1 lemon
  • - Juice of 1/2–1 lemon to taste
  • - Salt and black pepper to taste
  • - 1/4 cup grated Parmesan cheese optional

Instructions
 

  • **Cook the pasta**
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
  • **Sauté garlic**
  • In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1–2 minutes, being careful not to let it burn.
  • **Add spinach**
  • Stir the fresh spinach into the garlic-infused oil. Cook for 1–2 minutes until wilted.
  • **Combine pasta and sauce**
  • Reduce the heat to low. Add the cooked pasta to the skillet, tossing with the spinach and garlic. Gradually stir in the lemon zest and lemon juice, tasting as you go for desired tanginess. Add a splash of reserved pasta water if needed to help the sauce coat the pasta.
  • **Season and serve**
  • Sprinkle with salt, black pepper, and optional Parmesan cheese. Toss gently to combine. Serve immediately.