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Lemon Spinach Pasta

Lemon parmesan spinach pasta in a bowl.

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5 from 2 reviews

This speedy recipe for lemon spinach pasta has it all!  Pasta, veggies and a light cheese sauce make a satisfying comfort food supper.

Ingredients

Scale
  • 12 ounces long pasta (spaghetti, linguine, etc)
  • ½ cup olive oil
  • 2 cloves garlic, peeled and minced
  • 1 pound baby spinach
  • Juice and zest from 2 lemons
  • ½ cup grated parmesan cheese, plus extra for garnish
  • Fresh ground pepper

Instructions

  1. Cook pasta according to package directions in a large pot of boiling salted water. Scoop out a cup of pasta water before you drain it.
  2. While the pasta is cooking, heat the olive oil and garlic in a heavy deep skillet over medium high heat. Stir in spinach and lemon zest and toss until the spinach is wilted, about 2-3 minutes.
  3. Add pasta to the skillet along with the lemon juice and toss. Add in the ½ cup of Parmesan cheese and enough of the reserved pasta water to make a light sauce.  Toss until everything is well combined, drizzling in more pasta water as needed.  Season to taste with salt and pepper.
  4. Divide pasta among warmed bowls, garnishing with more Parmesan and a grinding of pepper, and serve at once.

Notes

    • Spinach: I always go for baby spinach because it is just the right size and usually pre-washed, but regular spinach will also work just fine. Give it a good chop before cooking it.

    • Pasta: We like a long pasta like spaghetti or linguine, but whatever pasta you have on hand will work. This recipe is all about the sauce!

    • Lemons: Here’s my favorite lemon trick: if your lemon is on the hard side, pop it in the microwave for 20 seconds. Heating it will ensure you get every drop of juice!