Lemon Spinach Pasta
A light and bright dish ready in about 20 minutes, featuring zesty lemon, garlicky olive oil, and fresh spinach.
Ingredients
Pasta and Seasoning
- 8 oz pasta (spaghetti, linguine, or any long pasta; use gluten-free if needed)
- 1 tablespoon salt (for boiling water) 1–1½ tablespoons for a big pot
Fresh Ingredients
- 2 cups fresh spinach (packed) baby spinach works best for quick wilting
- 3 cloves garlic, minced or 1½ tsp jarred
- 1 teaspoon red pepper flakes adjust to taste
- 1 lemon juice and zest zest first, then juice
- to taste freshly ground black pepper
Olive Oil and Optional Toppings
- 2 tablespoons extra-virgin olive oil
- Parmesan cheese, grated (optional for serving) for a richer finish
Instructions
Cooking the Pasta
- Bring a large pot of water to a rolling boil and salt it generously.
- Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water before draining.
Preparing the Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes, sautéing until fragrant (30-60 seconds).
- Add the spinach to the skillet and sauté until wilted, about 1-2 minutes.
Combining Ingredients
- Drain the pasta and add it to the skillet with the spinach.
- Add the lemon zest and lemon juice, tossing again to combine.
- If the pasta looks dry, add reserved pasta water a tablespoon at a time until you reach a glossy, saucy consistency.
Serving
- Season with salt and pepper to taste. Finish with grated Parmesan if desired. Serve immediately.
Notes
This pasta is flexible; serve solo or pair with grilled chicken or shrimp. For a richer sauce, stir in cream or mascarpone. Store leftovers in an airtight container for up to 3–4 days. Not recommended for freezing.