Lemon Pasta With Baby Spinach | Fit Pregnancy

Lemon Pasta With Baby Spinach

Lemon Pasta With Baby Spinach
This Recipe:
Start to Finish
15 min
5 minutes
10 minutes

8 ounces dry pappardelle (wide egg noodles)
2 tablespoons olive oil
1 pound baby spinach leaves
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon kosher salt
4 tablespoons loosely packed, grated Parmesan cheese


Boil pasta according to directions. Meanwhile, warm the olive oil in a large skillet over medium heat. Add spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Add lemon juice, zest and salt and toss again.

Add spinach and juices to drained pasta and toss. Divide among four bowls and sprinkle 1 tablespoon of Parmesan cheese on each.


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