Serve it with a side salad or bread. You can also top it off with your favorite protein. We like pan-fried chicken or shrimp best.
Creamy Spinach Lemon Pasta
Spinach Lemon Pasta Ingredients
When you taste this spinach and lemon pasta, you will not believe it is only 9 ingredients. Keep reading for a few notes and potential substitutions.
Equipment Needed
- Large Pot: For cooking the pasta. I like this one that has a straining lid, you don’t need a colander with it.
- Citrus Juicer: Makes juicing lemons so easy. I like using a handheld juicer.
- Skillet: Make sure you choose a large skillet. It needs to be able to handle the volume of the pasta and spinach while being able to toss it all together.
- Kitchen Tongs: These make tossing the pasta so much easier. I recommend stainless steel tongs with silicone, they grip the noodles without breaking them.
How to Make Spinach Lemon Pasta
1. COOK SPAGHETTI according to package instructions. Be sure to reserve a cup of the pasta liquid and do not rinse the spaghetti once it’s cooked.
2. MAKE THE SAUCE by melting unsalted butter and sauteing garlic and red pepper flakes. Add lemon juice and pasta water.
3. ADD THE SPAGHETTI AND SPINACH, toss a few times until it’s well coated and the spinach has wilted.
4. TOSS IN lemon zest, freshly grated parmesan cheese, salt and black pepper. Serve!
Storing Information
Any leftover spinach and lemon pasta should be stored in an airtight container. They will keep in the refrigerator for up to 4 days. Making this ahead or freezing is not recommended.
3 Recipe Tips to Read
1. YOUR LEMONS MATTER! The lemons we buy from the grocery store are typically days to weeks away from being ripe. An under ripened lemon will give small amounts of juice and bitter zest. I check lemons by looking at their color and texture, it should be a deep yellow and slightly squishy when rolled on the counter.
2. COOK THE PASTA AL-DENTE. If it’s cooked too long, the spaghetti will become soft. As we toss the spaghetti with the sauce and wilting spinach, it will continue to cook.
3.TOSS PASTA WITH EASE. I have found that kitchen tongs or salad tongs are the best tool for tossing pasta. You don’t get pasta noodles falling out of the pan, or sauce flinging everywhere. So ditch the kitchen spoon, you’ll thank me!
A Few Fun Additions or Variations
SWAP THE PASTA WATER FOR MILK. If you’re looking for a rich and creamy sauce, you can substitute the pasta water for half and half, whole milk, or even cream cheese.
ADD A PROTEIN. This spinach and lemon pasta tastes great on it’s own, but sometimes dinner needs protein. It’s great with shredded chicken, shrimp, grilled steak, or even salmon.
MAKE IT WITH NO BUTTER. Olive oil is a really great alternative to butter because it is has less saturated fats. It does slightly alter the flavor, so if you don’t like the flavor of olive oil don’t try it.
Frequently Asked Questions About Spinach Lemon Pasta
More Easy Dinner Recipes You Might Like
There is nothing better than a delicious dinner with minimal ingredients. Here are more ideas for you.
Spinach Lemon Pasta
EQUIPMENT
- skillet - large, 12 inch
- citrus juicer - hand held
- kitchen tongs - stainless steel with silicone
- large pot - with straining cover
INGREDIENTS
- 8 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 cloves garlic - grated or finely minced
- ¼ teaspoon red pepper flakes
- 1 lemon - zested and then juiced
- 2 cups baby spinach
- ½ cup parmesan cheese - freshly grated
- ½ teaspoon salt - plus more for salting pasta water
- ¼ teaspoon black pepper
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add and cook the spaghetti according to package instructions (typically 9 to 10 minutes). Reserve 1 cup of pasta water before draining the spaghetti, do not rinse.
- In a large skillet, over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, stir and cook until fragrant (about 30 seconds to 1 minute).
- Add the lemon juice and ½ cup of pasta water. Once it begins to bubble, add the spinach and pasta. Toss together until spinach wilts and the sauce coats the noodles. NOTE: If the pasta sauce seems dry, add a ¼ cup of pasta water.
- Remove skillet from heat, add lemon zest, parmesan cheese, salt, and black pepper. Toss a few times before serving.
RECIPE NOTES
Storing Information
- Refrigerated, in an airtight container for up to 4 days.
- Making ahead or freezing is not recommended.
A Few Fun Additions or Variations
- Swap the pasta water for milk. For a rich and creamy sauce, substitute the pasta water for half and half, whole milk, or even cream cheese.
- Add a protein. It’s great with shredded chicken, shrimp, grilled steak, or even salmon.
- Make it without butter. Olive oil is a really great alternative, use same amount as the butter.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
This was excellent and will become a staple in my cooking repertoire. I paired it with roasted salmon and it couldn’t have been better.