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Lemon Angel Hair Pasta with Spinach and Herbs

Mise en place is very important with this recipe. Make sure that you have everything ready, because this will go pretty quickly. Read through the recipe at least once before beginning to cook.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: American
Keyword: angle hair pasta
Servings: 4 servings


  • 1 pound dried angel hair pasta
  • ½ cup reserved pasta cooking liquid
  • ½ pound fresh baby spinach
  • ½ teaspoon granulated garlic dissolved in 1 teaspoon of water this step will open up the flavors of the dried garlic
  • ¼ cup lemon juice
  • 3 tablespoons olive oil extra virgin
  • Kosher salt and freshly ground black pepper to taste
  • ½ tablespoon fresh nutmeg grated
  • 2 tablespoons flat leaf parsley minced
  • 2 tablespoons lemon verbena if available, optional - minced
  • cup Parmesan cheese freshly grated
  • ½ cup pine nuts toasted


  • Bring 6 quarts water to a full boil. Salt the water.
  • Add the pasta all at once. Stir gently to submerge. Reduce the heat slightly to prevent boil-over, and boil pasta according to the packaging until al dente.
  • When the pasta is done, remove and reserve ½ cup of starchy water the pasta cooked in.
  • Drain pasta and return the pasta back to the pot you cooked it in. Turn the heat up to medium-high.
  • Add the reserved liquid, spinach, garlic, lemon juice, olive oil, salt, pepper and nutmeg. Stir gently but thoroughly until the spinach is wilted and the sauce has reduced and emulsified, about 3 minutes.
  • Remove the pot from the heat and fold in the grated cheese and the minced herbs. Correct seasonings.
  • Plate and top each serving with some toasted pine nuts.