You won’t want to miss this one.
Bring a pot of salted water (about 3 tbsp kosher salt) to a boil.
Dice the onion and heat 1 tbsp of butter and the olive oil until melted and beginning to bubble.
Add the onions and sauté gently until translucent. Add the red pepper flakes, salt and pepper.
Add the white wine and let the alcohol burn off slightly, about 2 minutes. Add the remaining 2 tbsp butter, the lemon juice, half the zest and the parmesan cheese, stirring until smooth.
Cook pasta for 9 minutes, al dente, and drain—but reserve a cup of pasta water. Add the pasta into the sauce, stirring for 2 minutes until very well incorporated. You can slowly add a little bit of the pasta water for consistency.
Take off the heat and add the spinach, tossing gently. The spinach should wilt and stay green.
Now, you can plate the pasta, topping it with the remaining lemon zest, a drizzle of olive oil and more parmesan cheese. If you’re a lemon fanatic like me, add an extra squeeze over the top.
There are many versions of this dish—trust me, I have had dozens of them. Throughout my journey, I noted my favorite elements from each version. Sweet onions or onion-free, spinach over greens-free, extra lemon (you can’t have enough in my book), grated parmesan vs. shaved parmesan, even switching up the pasta shape (it’s traditional spaghetti for me). The result? This Quick Lemon Pasta is my own take on the southern Italian classic.
Ragan Wallake
To make her a little bit extra, I add white wine to my sauce and a pinch of red pepper flakes. The wine provides a little depth and the chili gives a nice warmth that livens up the lemon and spinach. If I could put this on a pizza, I might just be in heaven.
Make it as lemony, cheesy, spicy or clean as you like. The great thing about my recipe is that no matter how you adjust each of the ingredients, they all complement each other beautifully. You can really play around with getting your perfect combination down. I have even experimented with arugula, which works very nicely too if you prefer a lighter green—the peppery flavor of arugula works well with the chili flakes. No matter how you slightly mix it up, these ingredients together are simply a match made in heaven.
Stay tuned for the pizza version! I am feeling inspired.
Related: ‘I’m Never Making Pasta Another Way After Trying Martha Stewart’s One-Pan Pasta Recipe’
Video of How To Make Quick Lemon Pasta
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