Lemon Spinach Pasta is a bright and fresh dish that combines tender pasta, wilted spinach, and a tangy lemon-garlic sauce.
It’s a versatile meal that can be enjoyed on its own or with added protein like chicken, shrimp, or tofu. The simple ingredients come together quickly, making it perfect for busy weeknights.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients Overview
- Pasta: Spaghetti, linguine, or any long noodle works best, but use what you have on hand.
- Spinach: Fresh baby spinach wilts quickly and adds color and nutrients.
- Lemon: Both juice and zest deliver bright, tangy flavor.
- Garlic: Provides a savory, aromatic base.
- Olive oil: Helps sauté the garlic and coat the pasta.
- Parmesan cheese (optional): Adds a salty, creamy finish.
Ingredients
- 8 oz pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 4 cups fresh spinach (about 4 handfuls)
- Zest of 1 lemon
- Juice of 1/2–1 lemon (to taste)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Directions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain. - Sauté garlic
In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1–2 minutes, being careful not to let it burn. - Add spinach
Stir the fresh spinach into the garlic-infused oil. Cook for 1–2 minutes until wilted. - Combine pasta and sauce
Reduce the heat to low. Add the cooked pasta to the skillet, tossing with the spinach and garlic. Gradually stir in the lemon zest and lemon juice, tasting as you go for desired tanginess. Add a splash of reserved pasta water if needed to help the sauce coat the pasta. - Season and serve
Sprinkle with salt, black pepper, and optional Parmesan cheese. Toss gently to combine. Serve immediately.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~300
- Protein: ~10g
- Fat: ~8g
- Carbohydrates: ~45g
- Fiber: ~3g
- Sugar: ~1g
Expert Tips
- Adjust lemon flavor: Start with half the lemon juice and add more to taste.
- Add protein: Stir in cooked chicken, shrimp, or canned tuna for extra heartiness.
- Make it creamy: Add a splash of heavy cream or half-and-half if you prefer a richer sauce.
FAQs
Can I use frozen spinach?
Thaw and drain it well before adding. Adjust cooking time since it’s already wilted.
What if I don’t have fresh lemon?
Bottle lemon juice works, though fresh is more aromatic. Add a bit of dried zest or lemon pepper if you have it.
How to store leftovers?
Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or oil if needed.
Storing & Reheating
- Storing: Keep leftovers in the fridge in a sealed container for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a little water or olive oil, or microwave in short increments.
Substitutions & Variations
- Whole wheat pasta: Boosts fiber and nutrients.
- Other greens: Use kale or arugula if spinach isn’t available, adjusting cooking time.
- Herbs: Add fresh basil or parsley for extra flavor.
Lemon Spinach Pasta
Equipment
- - Large pot for boiling pasta
- - Skillet or sauté pan
- - Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- - 8 oz pasta spaghetti or linguine
- - 2 tablespoons olive oil
- - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
- - 4 cups fresh spinach about 4 handfuls
- - Zest of 1 lemon
- - Juice of 1/2–1 lemon to taste
- - Salt and black pepper to taste
- - 1/4 cup grated Parmesan cheese optional
Instructions
- **Cook the pasta**
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- **Sauté garlic**
- In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1–2 minutes, being careful not to let it burn.
- **Add spinach**
- Stir the fresh spinach into the garlic-infused oil. Cook for 1–2 minutes until wilted.
- **Combine pasta and sauce**
- Reduce the heat to low. Add the cooked pasta to the skillet, tossing with the spinach and garlic. Gradually stir in the lemon zest and lemon juice, tasting as you go for desired tanginess. Add a splash of reserved pasta water if needed to help the sauce coat the pasta.
- **Season and serve**
- Sprinkle with salt, black pepper, and optional Parmesan cheese. Toss gently to combine. Serve immediately.
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