Lemon and spinach spaghetti for two
A small amount of starchy pasta water turns olive oil and lemon into a light coating for spaghetti. This is a useful dinner when you have a handful of spinach and do not want to open a jar of sauce. The lemon goes in near the end so its flavour stays bright.
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Original recipe · serves 2
Lemon and spinach spaghetti for two
10 minPreparation15 minCooking25 minTotal
Ingredients
How to make it
- Bring a pan of water to the boil and cook the spaghetti according to the packet. Before draining, reserve 200 ml of the cooking water.
- Warm the olive oil in a large frying pan over medium-low heat. Add garlic and cook for 1 minute without browning.
- Add spinach with 2 tbsp pasta water and stir until wilted, about 2 minutes.
- Add drained spaghetti, lemon zest and juice. Toss with 3 to 4 tbsp reserved water, adding more a spoonful at a time until glossy.
- Remove from heat. Add Parmesan if using, season to taste and divide between warm bowls.
Make it work in your kitchen
If the sauce looks dry, add water before adding more oil. For a dairy-free version omit the cheese and use a little extra lemon zest. Check pasta and cheese labels for allergens; Parmesan may also contain animal rennet.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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