Lemony Spinach Pasta

Delicious, fresh, healthy and hardly cooking at all!

I obviously love to cook, but even I want to hurry up with dinner and get on to other things sometimes. This dish is a super quick way to get supper on the table and get back out to enjoy the sun / your couch and Netflix, depending on the season.

The sauce is raw so the lemon flavour is bright and you get all the health benefits of the dark leafy greens. The creamy cheese of your choosing, holds it all together.

Don’t worry about the measurements too much. Adjust to your liking.

Love the zing of lemon like me? I’m working on a preserved lemon salad recipe and hope to share on the blog soon. So don’t be a stranger.

Serve topped with freshly grated parmesan and warm baguette for max satisfaction.

Ingredients

About 500g of dry fettuccini or pasta of your choice

1 clove of garlic

1 lemon, juiced (about 4 tbsp)

I bunch of spinach or baby spinach or 1 small box of spinach

1/2 cup soft cheese (cream cheese, goat cheese, ricotta, or mascarpone)

salt

parmesan (optional)

Lemony Spinach Pasta

Servings 4 Time 15 minutes

Recipe Amanda Weafer

Directions

Fill a large pot with water and enough salt so that it tastes like the sea. Put the lid on and boil. While the water is heating, get your ingredients ready to make the sauce.

Add the pasta to the salted boiling water and cook as directed (or about 3 minutes if using fresh pasta).

Dip a measuring cup into the pasta water to save some for the sauce. Drain pasta and return to the pot.

Combine the garlic clove, soft cheese, and lemon juice in a food processor* with a splash of pasta water. Blend until combined, adding more water if desired.

Toss the hot pasta with the sauce. Taste and add more lemon juice or water if needed. Serve immediately topped with grated parmesan.

*If you don’t have a processor, chop the garlic and spinach finely. Mix the hot pasta, cheese and chopped veggies together. The heat will help everything combine.