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Lemon Spinach Pasta

Discover the joy of cooking with Lemon Spinach Pasta, a simple and flavorful recipe that brightens any meal! This dish combines al dente pasta with fresh spinach, zesty lemon, and aromatic garlic for a deliciously satisfying experience. Perfect for any occasion, it can easily be adapted to suit your dietary needs. Click through to explore the full recipe and elevate your dinner game with this vibrant, tasty creation!

Ingredients
  

8 oz (225g) spaghetti or linguine

2 tablespoons olive oil

3 cloves garlic, minced

4 cups fresh spinach, roughly chopped

Zest of 1 lemon

Juice of 1 lemon

1/2 teaspoon red pepper flakes (optional)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted.

        Combine Pasta and Sauce: Add the cooked pasta to the skillet with the spinach, then pour in the lemon juice, lemon zest, and reserved pasta water (start with 1/2 cup and add more if necessary for desired consistency).

          Season: Sprinkle in red pepper flakes, if using, and season with salt and pepper to taste. Toss everything together until well combined and heated through.

            Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

              Serve: Plate the pasta and garnish with fresh basil leaves for a bright, herby finish.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4

                  - Presentation Tips: Serve the pasta in shallow bowls, drizzling a little extra olive oil on top and adding a few extra lemon zest strands for a pop of color.