I’m sharing my 20 minute Lemon Spinach Pasta made with just nine ingredients including lemon, spinach, garlic and red pepper flakes, a light cream free option that belongs among my Quick Pasta Meals For Dinner.

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I throw this lemon pasta together when I want something bright but not fussy. Using simple spaghetti and fresh lemon the whole thing comes alive in under 20 minutes, and yes it feels like one of those Recipes With Lemons Healthy wins I try to collect.

Its bold citrus keeps it from feeling heavy so its great for Quick Pasta Meals For Dinner when time is tight. There are little tricks I swear by that make it taste like I spent hours but I wont spoil them here, youll just have to try it and see.

Ingredients

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Pasta: long noodles give carbs for energy, comforting texture that soaks up lemony sauce
Olive oil adds healthy fats and silky mouth feel, keeps sauce smooth and glossy
Garlic brings savory punch and some immune boosting compounds, not sweet at all
Lemon gives bright acidity, tang and vitamin C, cuts through the richness
Spinach wilts into the pasta adds fiber iron and leafy freshness, subtle earthy taste
Parmesan brings salty umami and protein, helps sauce cling and tastes a bit nutty
Butter adds silky richness and mouth feel, makes the sauce richer but more indulgent
Red pepper flakes bring heat and a tiny bit of bitterness, wakes up the dish

Ingredient Quantities

12 oz spaghetti or linguine

2 tablespoons extra virgin olive oil

3 garlic cloves

1/4 teaspoon red pepper flakes

1 lemon, zested and juiced

5 to 6 oz baby spinach

1/2 cup freshly grated parmesan cheese

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper to taste

How to Make this

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1. Bring a large pot of water to a boil, salt it well, then add 12 oz spaghetti or linguine and cook until al dente, following package time. Before draining, scoop out and save about 1 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, warm 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 3 garlic cloves, minced, and 1/4 teaspoon red pepper flakes and cook just until fragrant, about 30 to 45 seconds, do not let the garlic brown.

3. Add the zest and juice of 1 lemon to the skillet, let it sizzle for about 20 to 30 seconds so the lemon brightens the oil and garlic.

4. Add 5 to 6 oz baby spinach in batches, tossing until wilted. Season with a pinch of kosher salt and some freshly ground black pepper as you go so the spinach releases juices.

5. Turn the heat to low and stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated parmesan cheese. Let the butter melt and the cheese start to make a silky sauce with the lemony oil.

6. Add the drained pasta to the skillet and toss to combine, using tongs or two forks. If the sauce seems dry or thick, add reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the noodles.

7. Taste and adjust seasoning with more kosher salt, freshly ground black pepper, extra lemon juice if you want more brightness, or a pinch more red pepper flakes for heat.

8. Plate the pasta right away, finishing with an extra sprinkle of parmesan and a drizzle of extra virgin olive oil if you like. Serve warm, because it tastes best fresh.

9. Leftovers reheat well in a skillet with a splash of water or olive oil to loosen the sauce, but its freshest on day one.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 12 oz)
2. Colander for draining and saving about 1 cup pasta water
3. Large skillet (nonstick or stainless) for the garlic lemon sauce
4. Tongs or two forks for tossing the pasta, if you dont have tongs use forks
5. Microplane or fine zester for the lemon zest
6. Box grater or handheld grater for the parmesan
7. Chef’s knife and cutting board for the garlic and lemon
8. Measuring spoons and a heatproof 1 cup measuring cup or ladle to scoop reserved pasta water

FAQ

Can I use a different pasta than spaghetti or linguine? Yes, any long pasta like fettuccine works great, and even short shapes like penne or farfalle are fine, just watch the cooking time and toss while hot so sauce clings.

How do I keep the sauce from getting watery when the spinach cooks down? Save about 1 cup of the starchy pasta water, add it bit by bit while tossing with parmesan and butter to make a silky emulsion, and squeeze excess water from spinach (or add spinach after garlic so it wilts fast) so you dont end up with a pool of liquid.

Can I make this dairy free or vegan? Sure, swap the butter for extra olive oil or vegan butter and use nutritional yeast or a vegan parmesan substitute, add a little more pasta water or a splash of non dairy milk to boost creaminess.

What if I only have frozen spinach? Thaw completely, squeeze out as much liquid as you can with a towel or your hands, then add it to the pan after the garlic, cook just until heated through so it doesnt get mushy.

How do I get bright lemon flavor without it being too sharp? Use most of the zest and add juice slowly while tasting, the parmesan and butter smooth the acid, and if it still bites too much a tiny pinch of sugar balances it right away.

Can I make this ahead and how do I reheat it? Yes, store in an airtight container in the fridge for up to 3 to 4 days, reheat gently in a skillet with a splash of water or olive oil and fresh lemon or extra parmesan at the end to revive the flavors.

Spinach Lemon Pasta Recipe Substitutions and Variations

12 oz spaghetti or linguine: swap for fettuccine, bucatini, whole wheat pasta, or a gluten free brown rice pasta (watch cook times, they vary).
2 tablespoons extra virgin olive oil: use 2 tablespoons unsalted butter for a richer, creamier feel, or avocado oil for a neutral, high smoke point option.
3 garlic cloves: replace with 1/2 teaspoon garlic powder, 1 teaspoon jarred minced garlic, or one small minced shallot (fresh shallot gives a milder, sweeter oniony note).
1/2 cup freshly grated parmesan cheese: substitute Pecorino Romano for a saltier, sharper bite, Asiago for nuttier flavor, or nutritional yeast for a vegan cheesy boost (cut added salt if using Pecorino).

Pro Tips

– Save more hot pasta water than you think. Keep at least one cup warm, better yet one and a half cups, and add it a few tablespoons at a time until the sauce looks glossy. Hot starchy water is the secret to a silky coating, not a watery one, so go slow.

– Undercook the pasta by about one to two minutes and finish it in the skillet with the spinach and sauce. That way the noodles soak up flavor and texture is perfect, not limp. Tossing while it finishes makes everything taste like one dish, not two.

– For a cleaner garlic flavor, use whole smashed cloves to infuse the oil, then fish them out before you add the lemon or spinach if you want just a hint. If you want a punchier garlic hit, mince or thinly slice and add late so it doesnt go bitter.

– Grate the parmesan fresh off the wedge, and add it on low heat or off the heat so it melts into the sauce. Taste and only salt at the end because the cheese is salty already. If the sauce gets grainy, stir in a splash of warm pasta water and a little butter until smooth.

Spinach Lemon Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

475

kcal

Equipment: 1. Large pot for boiling the pasta (big enough for 12 oz)
2. Colander for draining and saving about 1 cup pasta water
3. Large skillet (nonstick or stainless) for the garlic lemon sauce
4. Tongs or two forks for tossing the pasta, if you dont have tongs use forks
5. Microplane or fine zester for the lemon zest
6. Box grater or handheld grater for the parmesan
7. Chef’s knife and cutting board for the garlic and lemon
8. Measuring spoons and a heatproof 1 cup measuring cup or ladle to scoop reserved pasta water

Ingredients

12 oz spaghetti or linguine
2 tablespoons extra virgin olive oil
3 garlic cloves
1/4 teaspoon red pepper flakes
1 lemon, zested and juiced
5 to 6 oz baby spinach
1/2 cup freshly grated parmesan cheese
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste

Directions

Bring a large pot of water to a boil, salt it well, then add 12 oz spaghetti or linguine and cook until al dente, following package time. Before draining, scoop out and save about 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, warm 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 3 garlic cloves, minced, and 1/4 teaspoon red pepper flakes and cook just until fragrant, about 30 to 45 seconds, do not let the garlic brown.
Add the zest and juice of 1 lemon to the skillet, let it sizzle for about 20 to 30 seconds so the lemon brightens the oil and garlic.
Add 5 to 6 oz baby spinach in batches, tossing until wilted. Season with a pinch of kosher salt and some freshly ground black pepper as you go so the spinach releases juices.
Turn the heat to low and stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated parmesan cheese. Let the butter melt and the cheese start to make a silky sauce with the lemony oil.
Add the drained pasta to the skillet and toss to combine, using tongs or two forks. If the sauce seems dry or thick, add reserved pasta water a few tablespoons at a time until the sauce is glossy and coats the noodles.
Taste and adjust seasoning with more kosher salt, freshly ground black pepper, extra lemon juice if you want more brightness, or a pinch more red pepper flakes for heat.
Plate the pasta right away, finishing with an extra sprinkle of parmesan and a drizzle of extra virgin olive oil if you like. Serve warm, because it tastes best fresh.
Leftovers reheat well in a skillet with a splash of water or olive oil to loosen the sauce, but its freshest on day one.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.