LEMON SPAGHETTI Make sure to bookmark this recipe so you can refer back! I do…

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Make sure to bookmark this recipe so you can refer back! I don’t know about you guys but I LOVE it when creators leave the recipe for you in the caption. Bookmarking makes recipes SO easy to save!

This is quite possibly the easiest pasta recipe you’ll ever make! This is by far one of my go to’s at least every other week. Last night we made it with a few additions that were oh so delightful! (See next slide)

1 box of spaghetti, vermicelli, fettuccine or linguine (I love using andean.dream quinoa spaghetti)
2 small lemons zested as well as the juice-reserve a bit of the zest for topping later
1-2 cloves garlic-will press through garlic press
1/3 cup extra virgin olive oil
1-2 tablespoons of butter
1/4 cup reserved pasta water
Small handful of chopped basil
1 cup of fresh spinach per package of pasta (you can also use frozen!)
Black pepper and sea salt to taste
Pinch of red pepper flakes
Parmesan cheese

Cook pasta and drain (Pro-tip-add fresh spinach to bottom of colander and drain pasta over the top. The pasta water cooks the spinach and then you can mix into the pasta-extra veggies 🙌🏻 😉
*Make sure to rinse pasta with cold water if using gluten free noodles-this stops the pasta from cooking*

In same pot you cooked the pasta in on low/medium heat, add garlic, lemon zest, olive oil and butter to pot. Add pasta back in with the reserved pasta water and mix to combine everything. Season with sea salt, cracked black pepper and crushed red pepper. Top with fresh basil , parmesan cheese and lemon zest.

*optional add ins: Capers, artichoke hearts, chicken, mushrooms, cherry tomatoes or eggplant. Last night we added butcher_box bacon, green onions and breadcrumbs. ENJOY 😗

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