Lemon Spinach Pasta

Ingredients

• 2 tablespoons butter
• 1/4 cup raw almond slivers
• 1/2 cup breadcrumbs (unseasoned) (Use gluten-free breadcrumbs if needed)
• 1/2 pound spaghetti (Use gluten-free spaghetti if needed)
• 1 tablespoon olive oil
• 2 garlic cloves, diced
• 4 ounces fresh spinach
• 1 lemon, zested and juiced

Instructions

1. 1

   --- Prepare Pasta: ---

2. 2

   Bring a large pot of salted water to a boil. Once the water reaches a rolling boil, add the spaghetti.Boil until al dente (about 6 minutes). Reserve 1 cup of pasta water, and remove pasta from the heat.

3. 3

   --- Make the Lemon Spinach Pasta: ---

4. 4

   In a large shallow pan, melt the butter over medium-low heat.When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.

5. 5

   Add the breadcrumbs to the butter and cook 2-3 minutes until toasted (still on medium-low).Remove the breadcrumbs and set aside.

6. 6

   Add the olive oil to the pan. Keep heat at medium-low.Add the garlic. When the garlic begins to sizzle, add the spinach. Squeeze the lemon juice over the spinach and cover the pan. The spinach will begin to wilt.

7. 7

   Add the pasta to the spinach and toss to incorporate. If the sauce seems dry, add a splash of the reserved pasta water. (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)Tip: If you forgot to reserve pasta water, add a splash of white wine to the sauce instead (not tap water).

8. 8

   Add the lemon zest, along with the reserved almonds and breadcrumbs to the pasta, and toss again.Serve immediately, making sure to evenly distribute the almonds and spinach when serving.