I know, I know, I already posted a lemon pasta recipe but this one is a little different. I had some lemons in the refrigerator and was all ready to make that recipe again but then I realized we had a nice little crop of spinach in the garden waiting to be picked.
|Basil, Spinach & Garlic ready to go|
Lemon Pasta with Spinach (loosely based on Smitten Kitchen)
l lb pasta
1/4 c olive oil
2 cloves garlic
3 lemons, juice and zest
1/4 c heavy cream
handful of basil
a generous bunch of fresh spinach, chopped into strips
1/4 c grated Parmesan
Cook pasta until al dente in salted water. Remove pasta and reserve 1 cup of pasta water. Set pasta aside. Dry pot and pour olive oil into pot. Add garlic and saute until fragrant. Carefully add lemon juice. Stir in heavy cream. Add basil and spinach. Stir and then add pasta. Stir in Parmesan cheese. Season with salt and pepper. Add some of the pasta water if you feel that the sauce is a little too thick. Serve with a drizzle of olive oil.
This dish cooks up so quickly and it's really a fairly light dish even though it has heavy cream in it. It has such a nice fresh taste to it. Enjoy!