Ingredients:

  • 1 lb Rotini pasta
  • 1/2 cup cold water
  • 1/2 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parsley, chopped
  • 2 tbsp basil, chiffonade
  • 2 cups baby spinach

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until just al dente, typically one minute less than package directions.
  3. Drain the pasta in a colander and immediately rinse with cold water until cool to the touch, then shake to remove excess moisture.
  4. In a large mixing bowl, combine the minced garlic, lemon juice, and lemon zest.
  5. Slowly drizzle in the olive oil while whisking vigorously to emulsify.
  6. Stir in the grated Parmesan cheese, salt, and pepper, whisking until the sauce is creamy and unified.
  7. Add the chilled pasta to the bowl with the dressing.
  8. Fold in the chopped parsley, basil, and baby spinach, tossing gently until the pasta is evenly coated.