Mains · 4 Ingredients
Garlic Spinach Lemon Pasta
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash and dry the spinach; peel and thinly slice the garlic. Wash the lemon, grate some zest and squeeze the juice.
- Cook the pasta in lightly salted boiling water according to the packet. Reserve about 150 ml cooking water before draining.
- In a large pan over gentle heat, warm the garlic in two tablespoons of water for 1 minute. Add spinach and stir for 1–2 minutes until wilted; do not let the garlic brown.
- Toss in the pasta, some reserved cooking water, lemon zest and juice. Add more cooking water if needed to keep the pasta moist.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.