🛒 Ingredients (Serves 2–3):
- 200g spaghetti
- 1½ cups fresh spinach, chopped
- 1 tbsp olive oil or butter
- 2–3 cloves garlic, minced
- ½ cup fresh cream or cashew cream (for vegan)
- Zest & juice of 1 lemon
- Salt & black pepper to taste
- 2 tbsp grated parmesan (or nutritional yeast)
- Optional: chili flakes, fresh basil, toasted nuts/seeds
👩🍳 Instructions:
- Cook the spaghetti according to package directions. Reserve ½ cup of pasta water. Drain and set aside.
- In a pan, heat olive oil or butter. Sauté garlic for 30 seconds until fragrant.
- Add chopped spinach and cook until wilted (2–3 minutes).
- Stir in cream, lemon zest, lemon juice, salt, and pepper. Simmer for 1–2 minutes.
- Add the cooked spaghetti and toss well to coat. Use reserved pasta water to loosen the sauce if needed.
- Finish with parmesan, more lemon zest, and a sprinkle of chili flakes or herbs if desired.
💡 Tips:
- For extra protein, add pan-seared tofu, chickpeas, or grilled chicken.
- To make it vegan: Use plant-based cream (like cashew cream or oat cream) + nutritional yeast instead of cheese.
- Add zucchini or peas for more veggies.
