Spinach And Lemon Butter Pasta

There’s something magical about the first warm breeze of spring. Flowers bloom, birds sing, and I start craving bright, fresh flavors like this spinach and lemon butter pasta. It’s buttery, zesty, and just green enough to feel like you made a healthy choice. Bonus? It comes together fast, with just a few simple ingredients and one food processor. This one’s perfect for lazy lunches, cozy dinners, or anytime you want a big bowl of comfort with a twist.

Method

1. Boil the Pasta

Start by bringing a large pot of salted water to a boil. The salt is important it seasons the pasta from the inside out, so don’t skip it. Once the water is bubbling, add in about ¾ of a box of your favorite pasta (roughly 9 to 10 ounces). Cook it according to the package directions, stirring occasionally so the noodles don’t stick together. While the pasta is cooking, scoop out about ½ cup of the starchy pasta water and set it aside this liquid gold will help bring the sauce together later. Once the pasta is al dente (tender with a slight bite), drain it and keep it warm in the pot.

2. Make the Sauce

While the pasta boils, you’ll make the simple but flavor-packed sauce. In a food processor or blender, combine ½ stick of softened butter, the zest and juice of one lemon, two peeled garlic cloves, a big handful of fresh spinach (about 1 packed cup), ¼ teaspoon red pepper flakes, and a good pinch of salt and pepper. Blend everything together until it forms a smooth, creamy green sauce. It might look bright and bold don’t worry, that’s the spinach and lemon doing their thing. This sauce is where the magic happens it’s fresh, buttery, and full of spring flavor.

3. Combine the Sauce and Pasta

Pour the spinach and lemon butter sauce into the warm pot with the drained pasta. Add a few tablespoons of the reserved pasta water to loosen the sauce, then use tongs or a spoon to toss everything together. The heat from the pasta will melt the butter and help coat each noodle in that silky green goodness. If the sauce feels too thick, add a bit more pasta water, one tablespoon at a time, until it reaches the texture you like. It should be creamy and cling to the pasta without pooling at the bottom.

4. Serve It Up

Once the pasta is perfectly coated, it’s time to serve. Scoop generous portions into bowls, then top each with freshly grated parmesan and a crack of black pepper. Serve immediately while everything is warm and fragrant. This dish is best enjoyed fresh, when the sauce is still glossy and the flavors are bright.

Necessary Tools

• Large pot (for boiling pasta)
• Food processor or blender
• Zester or fine grater
• Knife and cutting board
• Measuring spoons
• Tongs or a pasta spoon

Serving Suggestions

• Add grilled chicken or shrimp on top for extra protein.
• Serve with a side of garlic bread or a simple spring salad.
• Want extra veggies? Stir in some peas or asparagus when tossing the pasta.

Fun Fact

Did you know spinach is one of the earliest spring crops? It loves cool weather, which is why it shows up at farmers markets before a lot of other veggies. Plus, it’s packed with iron and vitamin C perfect for shaking off those winter blues.

Conclusion

This spinach and lemon butter pasta is everything I want in a spring dish fresh, fast, and full of flavor. It tastes fancy but takes barely 20 minutes. Whether you’re cooking for yourself or sharing with someone you like, this one’s a keeper. Try it once, and it might just become your new warm-weather favorite.