Rob and I made this a few weeks ago - yum! Although we were eating pasta, it felt fresh and light with the olive oil and lemon-based dressing. The use of spinach as the bed for the pasta took care of our vegetable need for the meal, and we served this with tofu for me, and steak for Rob as our proteins. Of course, we had some delicious, crusty garlic bread on the side too :)
There were plenty of leftovers, which made for a great lunch at work the next day for both of us.
Ingredients
- 1/2 pound pasta (we used a fettuccine pasta)
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons capers
- 1 lemon, zested
- 2 tablespoons lemon juice
- 2 cups fresh baby spinach leaves
- Crushed red pepper for seasoning
- Parmesan cheese
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Sprinkle with parmesan cheese. Serve immediately.
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