Food and the City: Spinach & Lemon Pasta

January 02, 2013

Spinach & Lemon Pasta


Incase you're still in a food coma from Christmas Day (and all the days after that with ALL those leftovers oh my GOD), its now a new year. And what better way to start off the new year on this wee little blog then with something fresh, light, and freakin' delicious?

Like pasta. Pasta is always delicious. Like, always. Ugh and I literally just said the other day I was going to try to not eat pasta as much this year since it has 70,000 carbs per serving, and now look at me. I already ruined my new years resolution. Embarrassing. Seriously, stop looking at me like that. I see you shaking your head and its giving me anxiety. I'm sorry, okay? I hate when we fight.
Cook and drain your pasta.
Chop up an onion and a few cloves of garlic, then heat up some oil on medium-high heat.
Add in your vegetables (are onions and garlic seriously considered vegetables?) and let them brown up for a few minutes. Then, dump in some fresh spinach leaves. I used baby spinach because it is just so much cuter. Obviously.

Saute the spinach with the onion and garlic for a couple of minutes, then squeeze in the juice from half of a lemon. In the same (empty) pot you cooked your pasta, heat up a tablespoon of butter on medium-low heat and allow it to melt. Add back in your pasta and toss to coat.


Then in goes your spinach mix and top if off with the juice of the other half of your lemon.

Sprinkle on some freshly ground pepper and viola.
Light, fresh, and delicious. And in minutes. Because really I have no patience and that
will never change through the years.