Description
A bright and flavorful Lemon Pepper Spaghetti recipe that combines al dente pasta with a zesty lemon and pepper sauce, vibrant baby spinach, garlic, and tangy Pecorino Romano cheese. This quick and easy dish is perfect for a light, refreshing meal that comes together in under 30 minutes.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce and Vegetables
- 3 tablespoons olive oil
- 3 cups packed baby spinach
- 2-3 cloves garlic, minced
- 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 Spaghetti: Cook the spaghetti according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water to help adjust the sauce consistency later.
- Sauté Spinach and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the baby spinach and minced garlic, cooking until the spinach has wilted and the garlic is fragrant.
- Add Seasonings and Lemon: Stir in the red pepper flakes, kosher salt, black pepper, lemon zest, and lemon juice, mixing well to combine all the flavors in the skillet.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss it with the lemon-spinach sauce. If the sauce seems 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 well distributed.
- Serve: Serve the spaghetti immediately, garnished with additional Pecorino Romano cheese on the side for extra flavor.
Notes
- Adjust the amount of red pepper flakes based on your desired spice level.
- Reserve pasta water is key to achieving a silky sauce texture.
- You can substitute Pecorino Romano with Parmesan if preferred.
- For a vegan version, omit cheese and use nutritional yeast or vegan cheese alternatives.
- Fresh lemon zest and juice provide the best bright lemon flavor.
