Description
This Lemon Pepper Spaghetti is a quick and flavorful pasta dish featuring al dente spaghetti tossed with sautéed baby spinach, garlic, zesty lemon, and a kick of black and red pepper. Finished with Pecorino Romano cheese, this vibrant recipe is perfect for a light and refreshing weeknight dinner.
Ingredients
Scale
Spaghetti
- 12 ounces spaghetti
Vegetables and Aromatics
- 3 cups packed baby spinach
- 2-3 cloves garlic, minced
Seasonings
- 3 tablespoons olive oil
- ¼ teaspoon red pepper flakes, or to taste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Zest and juice of 1 large lemon
Cheese
- ½ cup grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook Pasta: Cook the spaghetti according to package directions until al dente. Remember to reserve ½ cup of the pasta cooking water before draining the pasta to use later for loosening the sauce.
- Sauté Spinach and Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the baby spinach and minced garlic, cooking until the spinach wilts and the garlic is fragrant, about 2-3 minutes.
- Add Flavor: Stir in the red pepper flakes, kosher salt, black pepper, lemon zest, and lemon juice into the skillet with the spinach-garlic mixture, blending the flavors well.
- Combine and Finish: Add the cooked spaghetti to the skillet and toss thoroughly with the sauce. If the sauce seems too thick or dry, add ¼ cup of the reserved pasta water to loosen it. Remove the skillet from heat and stir in the grated Pecorino Romano cheese until melted and evenly distributed.
- Serve: Serve the lemon pepper spaghetti immediately, garnished with additional Pecorino Romano cheese as desired.
Notes
- Reserve pasta water is important to adjust the sauce consistency without diluting the flavor.
- You can adjust the amount of red pepper flakes based on your preferred spice level.
- Use fresh lemon zest and juice for the best citrus flavor.
- Feel free to add grilled chicken or shrimp for added protein if desired.
- This dish is best enjoyed fresh; leftovers can be stored in the refrigerator for up to 2 days.
