• 1 pound spaghetti
  • Kosher salt and freshly cracked black pepper
  • 1 teaspoon crushed red pepper flakes
  • 4 Tablespoons salted butter
  • 4 Cloves garlic, sliced
  • 3 Cups baby spinach
  • 2 Cups grated Parmesan, plus extra for finishing
  • Juice of 2 lemons and zest of 1 lemon


  1. Prepare pasta according to package directions and save approx. 1 cup of pasta water
  2. Put butter, garlic and red pepper flakes into a large pan and cook over medium heat for approx. 2 minutes.
  3. Divide the spinach, parmesan cheese, lemon juice and lemon zest into 4 portions.
  4. Stir into pan one portion at a time and stir until spinach becomes wilted.
  5. Add a bit of pasta water to keep it moist.
  6. Continue to add each remaining portions one at time and continue to add pasta water
  7. Once everything is incorporated add extra parmesan cheese, salt and pepper to taste


Original recipe