Side Pasta Recipe
Make Side Pasta Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Base
Sauce & Vegetables
Cheese & Finish
Method
Pasta & Base
- 1
Boil pasta
Bring 4 cups of water to a rolling boil in a medium pot. Stir in 1 tablespoon kosher salt. Add 8 oz pasta and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Sauce & Vegetables
- 2
Sauté aromatics
While pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the minced garlic and chopped shallot and cook, stirring, until fragrant and softened, about 1–2 minutes—do not let the garlic brown.
- 3
Cook tomatoes and greens
Add 1 cup halved cherry tomatoes to the skillet and cook 2–3 minutes until they begin to soften and release juices. Stir in 2 cups chopped baby spinach and cook until wilted, about 1–2 minutes.
- 4
Build sauce
Reduce heat to low. Add reserved 1/2 cup pasta water gradually to the skillet to create a light sauce, keeping about 2–3 tablespoons in reserve if needed. Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Add 1 tablespoon grated Parmesan, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.
- 5
Combine with pasta
Add the drained pasta to the skillet and toss thoroughly to coat in the sauce. If the mixture seems dry, add additional reserved pasta water a tablespoon at a time until you reach a glossy, lightly saucing consistency.
Cheese & Finish
- 6
Finish and serve
Remove the skillet from heat. Stir in torn basil leaves and toss gently. Transfer the pasta to a serving bowl or plate, top with additional grated Parmesan if desired, and finish with a drizzle of olive oil or an extra grind of black pepper. Serve immediately as a side.
