Fettuccine with Spinach
25 min preparation + 25 min cooking
Serving Size / Yield
- 12 oz fettuccine
- Coarse salt and ground pepper
- 10 oz chopped spinach
- 1/3 C grated Parmesan cheese
- 1 garlic clove
- 1 tsp grated zest plus 2 tablespoons juice from 1 lemon
- 1/4 C olive oil
Cook pasta in pot of boiling salted water until al dente. Drain pasta.
Mix spinach, Parmesan, garlic, and lemon zest and juice together, seasoning with salt and pepper.
Add to pasta and toss together.
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