Lemon Pasta with Spinach
Healthy spinach, garlic and lemon combine to coat angel hair pasta for a lovely side that’ll freshen any meal. —Charlene Anderson, Bonney Lake, Washington
Ingredients
- 8 ounces uncooked angel hair pasta
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 package (6 ounces) fresh baby spinach
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
I have made this several times and my husband and I love it! Very light and refreshing, I toast some pine nuts and add them in at the end with a little parm cheese.
Just tried this with a side of panfried salmon and I have to say that it was simply delicious! The spinach tasted so good having been seasoned by the lemon juice which was further enhanced by the salt. Will add mushrooms to try the next time. Can't wait to let my family and friends try it out. Love it and thank you for the recipe!
I loved this. we added chicken and mushrooms to the pasta and that made it extra good.
Made this last night and it was delicious. I doubled the recipe to have it as a main dish. I added a little grated cheese to my serving dish because I am Italian and I put grated cheese on everything :) It was fabulous with or without the cheese. For the comment about the spinach stuck together in a clump,, next time chop the fresh spinach before cooking it and that will make it incorporate throughout the pasta. Great recipe and so easy
I made this for the second time tonight. This time I added finely sliced strips of zucchini and some white wine. This could be a meal on it's own but tonight i am serving it with some salmon. Yum!!!
Love it. Spinach is super cheap where I live (El Salvador) and although I can't get any lemons to have the lemon peel in this recipe, it turns out great with just the juice. Love the extra flair that the pepper gives it!! :)
I made this for my family as a side dish. They ended up eating more of it then the entree!
It won't let me change my rating, but I tried it a second time, left the lemon zest out, and it was still overly lemony. Also, it was very difficult to mix the spinach into the pasta...the spinach just kind of sat on the outside of the clump of pasta.
I tried this and followed the recipe, although I didn't measure the lemon as well as I should have. The spinach was extremely lemony. I'm going to try it again, but either leave out the lemon zest or add it to the pasta instead of the spinach.
It's a very quick, very tasty meal. I also added feta cheese and let it melt into the pasta. Great with or without the cheese.