Wednesday, February 24, 2016

Lemon Garlic Pasta with Spinach

Have you ever tried Barilla Veggie Pasta? I usually buy whole grain pasta, but yesterday when I was at the store I saw the veggie pasta and decided to try it. There is one full serving of vegetables in each serving of pasta - sounded good to me! I was cooking for one since Michael was out of town so I decided to make one of my favorite easy meals: Lemon Garlic Pasta with Spinach. Normally I'd make a full box of pasta and set some aside for Sophia and Carter to have with butter, but since I wasn't even sure if I would like the veggie pasta I made them macaroni & cheese. Now that I know how good it is I won't have to cook two different meals, and I'll be able to sneak them a serving of vegetables in their pasta - score!

8 cloves garlic (minced)
Barilla Veggie Thin Spaghetti
Lemon - zest and juice
Parmesan Cheese
Kosher Salt & Cracked Black Pepper

Boil water for pasta. Heat olive oil over medium-high heat. Add garlic and sauté about 30 seconds or until fragrant.

Add spinach and season with salt and pepper to taste. I added a large pinch of salt and about six turns of the pepper mill.

When pasta water boils, add a large pinch of salt. Don't add salt before the water boils because salt water takes longer to boil than fresh water.

Add pasta and cook according to package directions. Once pasta is finished, drain and reserve pasta water. Add pasta to spinach and season with salt and pepper. Add the zest and juice of one lemon. If needed, add reserved pasta water 1/4 cup at a time.

Toss and serve. Top with Parmesan cheese. Enjoy!



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