Lemon Pasta With Baby Spinach

Lemon Pasta With Baby Spinach
Servings: 4 Prep 5 mins Cook 10 mins Start to Finish 15 mins


  • 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

Make It

1. 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.

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