Lemon and Spinach Linguine

Updated at: Sun, 14 Apr 2024 13:37:56 GMT

Step 1

Wash the spinach leaves, then while they are still wet put them in a shallow pan over a moderately high heat, cover tightly with a lid and cook in its own steam for 3 or 4 minutes. Remove the lid and turn the spinach over, then cover again and cook for 2 minutes. It should be bright green, soft and tender. Have a bowl of iced water to hand.

Step 2

Lift the spinach from the pan with a draining spoon or kitchen tongs and drop it into the iced water. As soon as the spinach is cold, squeeze out the moisture, then chop roughly. Finely grate the zest from the lemon.

Step 3

Put a deep pan of water on to boil and salt it generously. When the water is boiling, lower in the linguine and leave to cook for 8 or 9 minutes.

Step 4

Using the flat side of a large kitchen knife, squash the clove of garlic, without peeling it. Warm the butter, squashed garlic clove and olive oil in a shallow pan over a low to medium heat for a few minutes, until the butter is infused lightly with the garlic. Remove the garlic clove, it has done its work. Add the lemon zest and spinach to the pan.

Step 5

Drain the pasta and toss in the warm, garlicky, lemony butter. Squeeze over a generous shot of juice from the lemon and scatter with the grated parmesan.

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Delicious

Easy

Fresh

Go-to

Under 30 minutes