Entrée: Italy – Spaghetti Verdi al Burro e Parmigiano (Green Spinach Spaghetti with Butter and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

14 oz / 400 g spinach spaghetti (fresh or dried spinach-infused spaghetti)
1 / 4 cup / 60 g unsalted butter
3 / 4 cup / 80 g Parmigiano-Reggiano, finely grated
Freshly ground black pepper to taste
Pinch of grated nutmeg (optional)
Salt to taste
Reserved pasta cooking water as needed

Instructions

1. Bring a large pot of salted water to a boil and cook the spinach spaghetti until al dente; reserve about 1 cup of cooking water and drain.  
2. In the now-empty hot pasta pot, melt the butter gently; add a splash of reserved pasta water to create a light emulsion.  
3. Return the hot spaghetti to the pot, add grated Parmigiano and toss vigorously, adding more pasta water as needed to form a creamy coating.  
4. Season with black pepper and a tiny pinch of nutmeg if using, taste for salt, and serve immediately.