Imagine twirling your fork into a vibrant, zesty pasta that captures the essence of spring in every single bite! This incredibly simple yet sophisticated spring green pasta with lemon is about to become your new favorite go-to recipe. In just 25 minutes, you'll create a dish that's bursting with bright flavors, nutritious greens, and a tangy lemon kick that will make your taste buds dance with delight.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti or linguine
- 2 cups spring greens (arugula, spinach)
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti or linguine, 2 cups of spring greens (such as arugula or spinach), 1 lemon (for zest and juice), 1/4 cup of olive oil, 1/2 cup of grated parmesan cheese, and salt and pepper to taste.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the spaghetti or linguine. Cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the spring greens. Rinse them under cold water to remove any dirt or grit, then pat them dry with a clean kitchen towel or paper towels.
- In a small bowl, combine the zest and juice of the lemon. Make sure to remove any seeds from the juice. Set this mixture aside.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- In the same pot you used to cook the pasta, return the drained pasta and add the olive oil. Toss the pasta in the olive oil to coat it evenly.
- Add the spring greens to the pasta, tossing gently to combine. The heat from the pasta will wilt the greens slightly.
- Pour the lemon juice and zest mixture over the pasta and greens. Toss again to ensure everything is well mixed.
- If the pasta seems dry, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
- Stir in the grated parmesan cheese, mixing thoroughly until the cheese is melted and incorporated into the dish.
- Season with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the parmesan will add some saltiness.
- Serve the spring green pasta immediately, garnished with extra parmesan cheese and a sprinkle of lemon zest if desired.
Tips
- Choose Fresh Greens: Select crisp, bright spring greens like arugula or baby spinach for the best flavor and texture.
- Perfect Pasta Technique: Always salt your pasta water generously and cook until al dente to ensure the best base for your dish.
- Reserve Pasta Water: The starchy cooking water is liquid gold - it helps create a silky sauce and helps ingredients cling to the pasta.
- Lemon Zest Trick: Zest your lemon before juicing to maximize flavor and aroma.
- Cheese Matters: Use freshly grated parmesan for the most robust flavor - pre-grated cheese can't compare!
- Quick Wilting: The residual heat from the pasta will gently wilt your greens, preserving their vibrant color and fresh taste.
- Serve Immediately: This pasta is best enjoyed hot and fresh, so time your cooking to serve right away.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 15mg
