One-Pot Lemony Herb Pasta with Wilted Greens

Preparation

1. Zest the entire lemon, then slice it in half and squeeze out 2 to 3 tablespoons of fresh juice.
2. Thinly slice the garlic and finely chop the fresh parsley.

Cook the Pasta

1. In a wide, deep skillet or large pot, combine the dry spaghetti, sliced garlic, olive oil, dried red pepper flakes, 1 teaspoon of salt, and 900ml of water.
2. Bring the mixture to a rapid boil over high heat, gently nudging and stirring the pasta strands with tongs so they do not stick together or catch on the bottom.
3. Cook at a vigorous simmer, stirring frequently, for about 9 to 11 minutes until the pasta is al dente and the cooking liquid has reduced into a glossy, starchy coating clinging to the noodles.

Finish and Wilt the Greens

1. Remove the pan from the heat. Immediately add the baby spinach, chopped parsley, lemon zest, and lemon juice.
2. Toss vigorously using tongs for 1 to 2 minutes until the residual heat wilts the greens into vibrant ribbons and blends everything into a silky, emulsified sauce.
3. Season with freshly ground black pepper, taste, and add an extra pinch of salt or a splash of lemon juice if desired. Serve immediately in warm bowls.