Light Lemon Spaghetti with Spinach

Name: Light Lemon Spaghetti with Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 12 ounces spaghetti or angel hair pasta; 2 tablespoons butter; 4 cloves garlic; 6-9 cups coarsely chopped fresh baby spinach; ¼ cup low-sodium chicken broth; Zest of 1 lemon; 6 tablespoons freshly squeezed lemon juice; ¼ cup freshly grated Parmesan cheese

User Reviews

4.7

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 Servings
Course
Main Course
Cuisine
Italian

Light Lemon Spaghetti with Spinach

Iris Warren

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Ingredients

Servings

12 ounces spaghetti or angel hair pasta
2 tablespoons butter
4 cloves garlic finely minced or pressed
6-9 cups coarsely chopped fresh baby spinach
¼ cup low-sodium chicken broth
Zest of 1 lemon about 1 teaspoon or so
6 tablespoons freshly squeezed lemon juice from about 2 lemons
¼ cup freshly grated Parmesan cheese

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Instructions

Bring a large pot of lightly salted water to a boil and cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water and set aside.
While the noodles are boiling, in a large 12-inch nonstick skillet, heat the butter over medium heat until melted. Add the garlic and cook, stirring constantly, for 1-2 minutes, careful not to let the garlic burn.
Toss in the chopped spinach and pour in the chicken broth. Simmer the mixture 2-3 minutes until the spinach is wilted. Toss in the cooked noodles, using tongs or two forks to lift the noodles up and over to distribute the spinach mixture.
Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
Serve immediately with a sprinkle of fresh Parmesan cheese.

Notes

Rinsing the Noodles: I know generally it's looked down on to rinse noodles but after making this dish over and over and over, I hated how the noodles were sticky and gummy and found that a quick rinse (not a soak, just a rinse) in cool water after draining gives them the perfect texture for the dish.
Oil/Butter: I've used olive oil and coconut oil in place of the butter at times but usually come back to the bit of butter because of the flavor; however, you could definitely use what you prefer for the oil.

Nutrition Information

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Serving 1 Serving Calories 275kcal (14%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 13mg (4%) Sodium 131mg (5%) Fiber 3g (12%) Sugar 2g (4%)