Ingredients:

  • 12 oz (340g) Linguine
  • 1 tbsp (15ml) Salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 1 medium (50ml) Lemon, juiced and zested
  • 1/2 tsp (3g) Red pepper flakes
  • 1/4 cup (30g) Parmesan cheese
  • 2 cups (60g) Fresh baby spinach
  • 1/4 tsp (1.5g) Black pepper
  • 1/2 tsp (3g) Sea salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for a true 'al dente' texture. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté for 2–3 minutes until the garlic is translucent and smells nutty, but not brown.
  3. Increase heat to medium. Stir in the lemon juice and zest. Add the reserved pasta water and whisk for 30 seconds to create an emulsion.
  4. Add the drained pasta and baby spinach to the skillet. Toss continuously with tongs for 1–2 minutes until the spinach has just wilted into vibrant green ribbons and the sauce has thickened slightly.
  5. Remove from heat. Sprinkle in the Parmesan cheese and black pepper. Toss one last time until the cheese melts into the sauce, creating a velvety coating.