Description
This Lemon Pepper Spaghetti is a light and refreshing pasta dish that’s bursting with flavor! Tender spaghetti is tossed with fresh spinach, garlic, and a vibrant lemon sauce, then finished with Pecorino Romano cheese. It’s a simple yet satisfying recipe that’s perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 12 ounces spaghetti
- 3 tablespoons olive oil
- 3 cups packed baby spinach
- 2-3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Zest and juice of 1 large lemon
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook Pasta: Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Sauté Spinach and Garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add spinach and garlic; cook until spinach wilts.
- Add Flavor: Stir in red pepper flakes, salt, pepper, lemon zest, and lemon juice.
- Combine and Finish: Add cooked pasta to the skillet and toss with the sauce. Add ¼ cup of reserved pasta water to loosen the sauce, if needed. Remove from heat and stir in Pecorino Romano cheese.
- Serve: Serve immediately with extra Pecorino Romano cheese on the side.
Notes
- You can use other long pasta shapes, such as linguine or fettuccine, instead of spaghetti.
- If you don’t have Pecorino Romano cheese, you can substitute with Parmesan cheese.
- For a vegan version, omit the cheese and use nutritional yeast for a cheesy flavor.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg