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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
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nameLemon Pepper Spaghetti
descriptionFull of flavor and ready in a flash.
urlhttps://12tomatoes.com/lemon-pepper-spaghetti
inLanguageen-US
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Ingredients
  • 12 oz spaghetti
  • 3 tablespoons olive oil
  • 3 cups packed baby spinach
  • 2-3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • zest and juice of 1 large lemon
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
Preparation
  1. Prepare pasta to package directions for al dente. Reserve ½ cup pasta water.
  2. While pasta cooks heat skillet to medium and add olive oil. Add spinach and garlic. Cook for 3-5 minutes or until spinach is wilted.
  3. Add red pepper flakes. Salt, pepper, lemon zest, lemon juice and stir. Add pasta to pan and loosen sauce with ¼ cup pasta water. Combine well with tongs. Remove from heat and stir in cheese.
  4. Have some extra Pecorino Romano on hand for adding to individual servings and enjoy!
Full of flavor and ready in a flash.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Citrus, Wheat, Gluten, Milk, Citrus, Wheat, Gluten

Recipe adapted from Last Ingredient.

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Lemon Pepper Spaghetti

This Lemon Pepper Spaghetti is an easy and wonderful weeknight meal that comes together in under 20 minutes!

Lemon Pepper Spaghetti

4.5 from 4 votes
Cuisine: Italian
Servings: Serves 4-6
Calories: 311kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 12 oz spaghetti
  • 3 tablespoons olive oil
  • 3 cups packed baby spinach
  • 2-3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes or to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • zest and juice of 1 large lemon
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving

Preparation

  1. Prepare pasta to package directions for al dente. Reserve ½ cup pasta water.
  2. While pasta cooks heat skillet to medium and add olive oil. Add spinach and garlic. Cook for 3-5 minutes or until spinach is wilted.
  3. Add red pepper flakes. Salt, pepper, lemon zest, lemon juice and stir. Add pasta to pan and loosen sauce with ¼ cup pasta water. Combine well with tongs. Remove from heat and stir in cheese.
  4. Have some extra Pecorino Romano on hand for adding to individual servings and enjoy!