You know how I adore pasta, right? No? I thought it was in the newsletter : “TERI HEARTS NOODLES”. File this Buttery Spinach Angel Hair Pasta recipe in the Super Easy Section. Lightly seasoned fresh baby spinach wrapped around buttered angel hair pasta. No worries, this pasta recipe is not too heavy. Plus you get to twirl your fork to your heart’s content. Serve as a side dish, or double the recipe for a meat-free meal.
Butter + Spinach + Angel Hair Pasta = Superyum.
The clock was ticking on the fresh baby spinach in the fridge. Use it or lose it.
You know that classic fridge moment, don’t you? Staring in the fridge. Veggies staring back, demanding to be eaten before they wilt.
But Mama (that’s me) didn’t want another salad. Mama wanted some pasta. And Mama gets what Mama wants. Well, usually she does.
Ok, enough third person. Back to the spinach.
Get the how-to for more simple recipes:
The simply seasoned flavor of this angel hair pasta dish starts here. Garlic and a pinch of red pepper flakes stirred into melted butter. You want to saute this until the garlic is golden and fragrant. (Don’t burn it or it will be bitter.)
The pepper flakes are totally optional. I am a big fan, as they give a spicy-smoky flavor to the butter and angel hair pasta.
This next step is hard so pay attention. Toss your prepared angel hair pasta and a little pasta cooking water into the buttery mix, and then add the spinach.
(To make your pasta-prep a breeze, try this handy pot. My favorite thing about this pot? The twist and lock handles. Makes straining simple.)
No, I’m serious. That’s it. Serve it nice and hot with extra butter (if desired…and…I do desire extra butter).
Think of the possibilities. To really veg it up, you can add other fast-cooking items. (Think snow peas, sliced mushrooms, cherry tomatoes.)
This recipe is a great go-to side dish when you are:
- In a hurry for some noodle love
- Need just one more side dish
- Home alone and wanna pig out on angel hair pasta
- Have to use up that spinach
Buttery Spinach Angel Hair Pasta
- 2 big cups fresh baby spinach
- 4 oz angel hair pasta cooked al dente to package directions, drained
- 3/4 cup reserved pasta cooking water
- 4 TB butter plus additional for serving
- 1 1/2 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp salt more to taste
- 1/4 tsp red pepper flakes more to taste
- Prepare pasta according to package directions. Drain and set aside, reserving some of the pasta water.
- In a large skillet, melt the butter over medium heat. Saute the garlic and red pepper flakes until golden, about 3 minutes. Add the lemon juice and stir. Turn the heat off.
- Add the pasta and pasta water to the pan. Toss to coat. Stir in the spinach and salt. Taste and reseason to taste.
- Serve hot with additional butter if desired.