Spinach Parmesan Garlic Butter Spaghetti Recipes

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

5 INGREDIENT GARLICKY BUTTER PASTA WITH SPINACH

Steps:

• Bring a pot of salted water to a boil and cook your pasta until it's al dente. Reserving 1/2 cup of pasta water when done.
• In a sauté pan, melt the butter and add the garlic to the pan. Cook for 2-3 minutes before adding in the pasta and spinach. Stir until the spinach has wilted and everything has been coated in the garlicky butter sauce. Add in splashes of pasta water if needed to prevent the pasta from drying out.
• Stir in the parmesan and toss until combined.
• Serve when ready with more parmesan and/or freshly cracked pepper to taste if you'd like.

SPINACH PARMESAN GARLIC BUTTER SPAGHETTI RECIPE

Steps:

• In a large pan, add 1/2 butter and olive oil and heat on medium high until shimmery and lightly foamy.
• Add garlic and tomatoes and cook on medium until fragrant and soft - about 4 minutes, stirring occasionally to prevent from burning. Be careful as tomatoes may pop (which shoots hot tomato juice out - keep your arms out of the way.)
• Add spinach and stir, cook to wilted (about another 1-2 minutes).
• Add water and spaghetti to pan and turn heat all the way up.
• When most of the water or stock has cooked off and the spaghetti is cooked to almost al dente, add remaining butter and parmesan to pan, tossing noodles and tomatoes in the butter.
• Top with additional fresh grated parmesan and serve immediately.