The Pasta Room · Main dishes

Lemon, spinach & Parmesan linguine

Name: Lemon, spinach & Parmesan linguine
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g Linguine; 120 g Baby spinach; 1 whole Lemon; 2 cloves Garlic; 25 g Butter; 40 g Parmesan; 0.5 tsp Salt; 0.25 tsp Black pepper

A bright, buttery bowl with wilted spinach and lemon zest. The Pasta Room’s lighter side of comfort.

25 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Linguine200 g
Baby spinach120 g
Lemon1 whole
Garlic2 cloves
Butter25 g
Parmesan40 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk. Pasta may contain egg.

Method

Boil

Cook linguine in boiling water with half the salt according to its package. Reserve 250 ml pasta water, then drain.

Wilt the greens

Wash spinach and lemon. Zest the lemon, then juice half. Melt butter over medium-low heat in a large pan. Stir in minced garlic for 30 seconds, then add spinach and cook for 1–2 minutes until wilted.

Finish gently

Turn heat low. Add pasta, lemon zest, juice, Parmesan and a splash of pasta water. Toss until glossy, adding water as needed. Season with remaining salt and pepper to taste. Serve with the remaining lemon in wedges.

Add lemon gradually; lemons vary in size and acidity.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.