Description
Spinach Lemon Pasta
This 20-minute Spinach Lemon Pasta is a burst of fresh flavors that is sure to brighten your dinner table. The lemon zest combined with garlic, red pepper flakes, and parmesan cheese delivers a zesty kick, while the baby spinach adds a pop of green goodness. It’s easy to prepare, light, and still manages to feel indulgent without any cream. Pair it with a simple salad or your favorite protein like grilled chicken or shrimp for a well-rounded meal. Perfect for those busy weeknights when you want something homemade and delicious in a flash.
8 oz spaghetti
3 tbsp unsalted butter
3 cloves garlic, minced
¼ tsp red pepper flakes
1 lemon, juiced and zested
2 cups baby spinach
½ cup parmesan cheese, grated
½ tsp salt
¼ tsp black pepper
Directions:
1. Cook spaghetti as per instructions. Reserve 1 cup of pasta water.
2. In a skillet, melt butter, add garlic and red pepper flakes.
3. Add lemon juice, pasta water, spinach, and spaghetti. Toss well.
4. Remove from heat, add zest, parmesan, salt, and pepper.
Prep Time: 20 mins
Kcal: 304 kcal
Step-by-Step Guide
1. Begin by cooking 8 oz of spaghetti in a large pot of salted boiling water until al dente, according to package directions. Before draining, carefully reserve 1 cup of the starchy pasta water.
2. While the pasta cooks, zest and juice one whole lemon. Mince three cloves of garlic.
3. In a large skillet or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Add the minced garlic and ¼ teaspoon of red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the fresh lemon juice and ½ cup of the reserved pasta water to the skillet. Stir to combine.
5. Add the drained, cooked spaghetti directly to the skillet. Toss to coat the pasta in the sauce. If the sauce seems too thick, add more pasta water a tablespoon at a time.
6. Gradually add 2 cups of baby spinach, tossing continuously until the spinach is just wilted.
7. Remove the skillet from the heat. Stir in the lemon zest, ½ cup of grated parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss everything together until the cheese is melted and creamy.
Serving Suggestions
This vibrant pasta is a complete meal on its own but can be easily elevated. Serve it with a simple arugula salad dressed in lemon vinaigrette. For added protein, top with grilled shrimp, chicken, or flaked salmon. A sprinkle of extra parmesan and red pepper flakes on each plate adds a nice finishing touch. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the citrus notes.
How-to Summary
Cook pasta, reserve water. Sauté garlic and red pepper in butter. Combine lemon juice, pasta water, and cooked pasta in the skillet. Wilt the spinach, then finish off the heat with lemon zest, parmesan, salt, and pepper.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Linguine, fettuccine, or penne all work well. Adjust cooking times according to the package.
How can I make this dish vegan? Substitute the butter with high-quality olive oil and use a vegan parmesan alternative or nutritional yeast for a cheesy flavor.
Can I add protein directly to the pasta? Yes. Sauté diced chicken breast or shrimp in the skillet before adding the butter. Remove, then proceed with the recipe and add the cooked protein back in at the end.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Is the pasta water really necessary? Yes. The starchy water is crucial for creating a silky, emulsified sauce that clings to the pasta. Do not skip this step.
Common Mistakes to Avoid
Avoid overcooking the garlic, as it will turn bitter. Sauté just until fragrant. Do not add the parmesan cheese while the skillet is still on high heat, as it can become grainy and clump. Always remove from heat first. Finally, ensure you are using fresh lemon juice and zest, not bottled juice, for the brightest flavor.
Conclusion
This Spinach Lemon Pasta is the perfect testament to how a few simple, fresh ingredients can create a restaurant-quality meal in under 20 minutes. Its balance of zesty lemon, savory parmesan, and a gentle heat from the pepper flakes makes it a consistently satisfying dish. Master the technique of using pasta water for a luxurious sauce, and you’ll have a versatile, go-to recipe for any busy weeknight or last-minute dinner with friends.