Lemon butter spinach pasta
Lemon butter spinach pasta is a bright, vegetarian dinner with garlic, wilted spinach and parmesan. The sauce is just butter, lemon and pasta water. It is ready in 20 minutes and tastes fresh and light. It is simple enough for any night of the week.
- 20 minTotal time
- 2Servings
- 560kcal / serving
- 20 gProtein
The science: why this works
Why you save the pasta water
Pasta water is salty and full of starch. A splash helps the butter and lemon juice blend into a smooth, glossy sauce that clings to the noodles. Without it, the sauce can look greasy and separated.
Learn: How emulsions work →Why garlic stays soft, not brown
Garlic cooked in butter over low heat for a minute turns sweet and mild. If it browns, it turns bitter and overpowers the lemon. Low heat and a short time keep it gentle.
Learn: Start garlic in cold oil →Why the lemon goes in at the end
Heat dulls fresh lemon flavor. Adding the juice at the end keeps it bright and sharp. The acid also balances the rich butter and parmesan.
Learn: Add acid at the end →Lemon butter spinach pasta
20 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Reserve the pasta water before draining, because it is easy to forget.
- Add the lemon juice off the heat for the brightest flavor.
- Add the spinach in handfuls so it wilts evenly.
Swaps
- Swap spinach for baby kale, cooked 2 minutes longer.
- Swap parmesan for pecorino for a saltier finish.
- Swap butter for olive oil and the dish becomes lighter and dairy-free apart from the cheese.
Storing and reheating
Keep leftovers in the fridge within 2 hours and eat within 3 to 4 days. Reheat with a splash of water until steaming hot, reaching 165°F (74°C), and add a squeeze of fresh lemon.
Lemon butter spinach pasta: questions
How do you make a lemon butter sauce that does not separate?
Use a splash of starchy pasta water and keep the heat low. Stir the sauce with the pasta so the starch helps the butter and lemon blend. Add the lemon off the heat.
Can I use bottled lemon juice?
Fresh lemon tastes brighter and cleaner. Bottled juice works in a pinch but can taste flat. Use fresh if you can.
How much spinach should I use?
A big bunch looks like a lot but wilts down to very little. About 5 ounces (140 g) works for two servings. Add more if you like it leafy.
Can I add protein to this pasta?
Yes, shrimp, grilled chicken or white beans all work well. Cook shrimp until pink and chicken to 165°F (74°C). Stir them in at the end.
