Lemon pasta, or spaghetti al limone in Italian, is a simple creamy pasta recipe that is perfect for a quick and tasty lunch or dinner. Follow our tips to turn this simple 10 minute recipe into a creamy pasta dish that everyone will love.
Put the pasta water to boil in a large pot. While the water gets to boiling temperature, to a large non stick-pan add olive oil, grated zest of 1 medium lemon, thinly slicedgarlic, and chiliflakes. Fry gently, on low heat, for about a minute. Make sure the garlic doesn't burn.
Add the spinach, salt them with a pinch of salt, and a cook them for 3 minutes, until soft. If the pan is too dry, add a dash of water.
In the meantime, cook pasta in a large pot with heavily salted boiling water. Pasta should be very al dente, that is 3 to 4 minutes undercooked.Save 1 cup of pasta water before draining the pasta.
Now add the pasta to the pan, add ½ cup of pasta cooking water and finish cooking the pasta and the spinach in the pan, until the pasta is al dente.
When the pasta is cooked al dente, turn the heat off, then add the juice of ½ a lemon, and the vegan butter. Mix well till the butter melts and the pasta is coated in the sauce.If necessary, add some extra pasta water.