Lemon Angel Hair Pasta with Spinach and Herbs
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Lemon Angel Hair Pasta with Spinach and Herbs
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Mise en place is very important with this recipe. Make sure that you have everything ready because this will go pretty quickly. Read through the recipe at least once before beginning to cook.
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Ingredients
- 1 pound angel hair pasta dried
- ½ cup pasta cooking liquid reserved
- ½ pound spinach fresh baby
- ½ teaspoon garlic this step will open up the flavors of the dried garlic, granulated, dissolved in water
- ¼ cup lemon juice
- 3 tablespoons olive oil extra virgin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ tablespoon nutmeg grated, fresh
- 2 tablespoons flat leaf parsley minced
- 2 tablespoons lemon verbena if available, optional - minced
- ⅓ cup Parmesan Cheese freshly grated
- ½ cup pine nuts toasted
Instructions
- Bring 6 quarts of water to a full boil. Salt the water.
- Add the pasta all at once. Stir gently to submerge. Reduce the heat slightly to prevent boil-over, and boil pasta according to the packaging until al dente.
- When the pasta is done, remove and reserve ½ cup of starchy water the pasta cooked in.
- Drain and return the pasta to the pot you cooked it in. Turn the heat up to medium-high.
- Add the reserved liquid, spinach, garlic, lemon juice, olive oil, salt, pepper and nutmeg. Stir gently but thoroughly until the spinach is wilted and the sauce has reduced and emulsified, about 3 minutes.
- Remove the pot from the heat and fold in the grated cheese and the minced herbs—correct seasonings.
- Plate and top each serving with some toasted pine nuts.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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