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Lemon Pasta With Baby Spinach


SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes

Ingredients:

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
 

Directions:

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.

 



Nutrition Information:

328 calories, 30% fat (11 g), 55% carbs (45 g), 15% protein (12 g), 4.5 g fiber, 182 mg calcium, 37 mg vitamin C, 5 mg iron.







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