4CupsBaby SpinachLoosely packed (about two handfuls)
2TbspFreshly Grated Parmesan CheesePlus more for topping
2TbspButter
Reserved Pasta WaterOptional
Zest of one Lemon
Notes
Cook your pasta in heavily salted water, according to the package directions
Meanwhile, add your Baby Spinach, Parmesan Cheese and a good pinch of salt/pepper into a food processor. Pulse until all of the Spinach is finely chopped.
Once your pasta is al dente, reserve some of the cooking liquid and drain the rest. Add your cooked pasta back into the hot pot. Add your butter, spinach mixture and the zest of one lemon. Toss until fully combined. Taste and add more salt/pepper as needed. Top each serving with more freshly grated parmesan
**If you prefer a more creamy sauce, add a little bit of your reserved pasta water back into the pot, until you reach your desired consistency. I personally prefer a drier pasta, so I do not add any cooking liquid - it's just a matter of preference.