Spinach Lemon Pasta
A quick and flavorful pasta dish combining fresh spinach, zesty lemon, and tender spaghetti. Ready in just 20 minutes, it’s packed with fiber, plant-based protein, and healthy fats, making it perfect for a wholesome weeknight dinner or effortless meal prep.
Equipment
- 1 large pot (with straining cover)
- 1 Large Skillet (12-inch)
- 1 citrus juicer (hand-held)
- 1 pair kitchen tongs (stainless steel with silicone)
Ingredients
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic finely minced or grated
- ¼ teaspoon red pepper flakes
- 1 lemon zested and juiced
- 2 cups baby spinach
- ½ cup parmesan cheese freshly grated
- ½ teaspoon salt plus more for pasta water
- ¼ teaspoon black pepper
Instructions
- Boil the Pasta Perfectly: Fill a large pot with water and add a generous pinch of salt to season the pasta from within. Bring the water to a rolling boil over high heat. Add 8 ounces of spaghetti, stirring gently so the strands don’t stick together. Cook according to package instructions (usually 9–10 minutes) until al dente — tender yet firm to the bite. Before draining, reserve 1 cup of pasta cooking water for the sauce. Drain using a strainer and set aside. Do not rinse the pasta.
- Melt Butter with Aromatics: While the pasta cooks, place a large 12-inch skillet over medium heat. Add 3 tablespoons of unsalted butter, allowing it to melt completely while swirling the pan to coat evenly. Add 3 cloves of finely minced or grated garlic, stirring continuously to prevent burning. Cook for about 30 seconds to 1 minute until fragrant. Stir in ¼ teaspoon of red pepper flakes for a subtle, warming kick that balances the lemon’s brightness.
- Create the Lemon-Infused Sauce: Squeeze the juice of 1 lemon directly into the skillet, making sure to remove any seeds. Add ½ cup of the reserved pasta water and stir. Allow the mixture to bubble gently for 1–2 minutes, letting the lemon juice blend with the butter to create a light, silky base for the pasta.
- Wilt the Spinach: Add 2 cups of fresh baby spinach to the skillet, tossing gently with tongs so the leaves absorb the lemon butter sauce evenly. Cook just until the spinach wilts — about 1–2 minutes — preserving its vibrant color, texture, and nutrients.
- Combine Pasta with Sauce: Add the drained spaghetti to the skillet with the wilted spinach and lemon butter sauce. Toss gently but thoroughly, ensuring each strand of pasta is coated. If the sauce feels dry or thick, add up to an extra ¼ cup of reserved pasta water while tossing until a smooth consistency is achieved.
- Finish with Flavor and Seasoning: Remove the skillet from heat. Add the zest of 1 lemon for a fragrant finish and ½ cup of freshly grated parmesan cheese for creamy richness. Sprinkle in ½ teaspoon of salt and ¼ teaspoon of black pepper, adjusting seasoning to taste. Toss gently to combine so the cheese melts evenly into the sauce, coating every strand of pasta.
- Serve Fresh and Enjoy: Transfer the pasta to warmed serving bowls or a large platter. Optionally, garnish with extra parmesan cheese or lemon zest. Serve immediately to enjoy the dish at its peak freshness, with vibrant lemon flavor and creamy texture.
Notes
- Use freshly grated parmesan cheese for the richest flavor and best texture — pre-grated cheese often contains anti-caking agents that can affect creaminess.
- Always reserve pasta water before draining — the starchy water is essential for binding the sauce and enhancing flavor.
- Adjust lemon juice according to taste; some prefer a brighter tang, while others enjoy a subtler citrus note.
- Avoid overcooking spinach — wilt just enough to retain color, nutrients, and a fresh texture.
- Red pepper flakes are optional; omit or adjust for milder flavor.
