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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of salted water to a boil and cook the spinach spaghetti until al dente; reserve about 1 cup (240 ml) 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.

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.