Name: Spinach Lemon Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 200 grams spaghetti, spaghettoni, bucatani, etc.; 6 fresh garlic cloves, sliced or chopped; ½ cup extra virgin olive oil; ½ teaspoon red pepper flakes; 3 tablespoons freshly squeezed lemon juice; 1 cup freshly grated parmesan cheese; 200grams bagged and washed baby spinach; 1 teaspoon kosher salt; ½ teaspoon black pepper (or to taste); 2 tablespoons toasted pine nuts; Chopped fresh parsley

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Tossed in garlic and extra-virgin olive oil, is this extra delicious 20 minute Spinach Lemon Pasta recipe with parmesan cheese, lemon juice and lemon zest.

spaghetti lemon pasta with spinach and parmesan cheese on a platter.

Pasta with Spinach and Lemon

This quick and easy pasta dinner is perfect for any busy weeknight, and it’s sure to please the whole family with just the right amount of zing.

The bright, refreshing flavor of lemon complements the dish beautifully, but don’t worry—the lemon taste isn’t overpowering unless you add too much, so be mindful of how much you use.

While you can easily add your choice of protein, like poultry or seafood, we love it just as it is for a delightful meat-free option.

What’s great about this recipe is how fast it comes together—simply toss everything into the pan with your ingredients prepped and ready to go.

It’s so versatile too; this time, I added toasted pine nuts for a little extra crunch. And like my salmon pasta, this lemon pasta is creamy without any cream or milk, thanks to the combination of olive oil, lemon juice, zest, and parmesan.

I try to make this at least once a week because it’s so quick and delicious. If you’re looking for another easy pasta dish, try my Creamy Bacon Spaghetti!

spaghetti spinach lemon and parmesan cheese in a skillet with kitchen kitchen towel underneath

What You’ll Need

Skillet: You need a sturdy large skillet for the spinach sauce and the cooked pasta that we combine in one skillet.

Large Pot: Pasta needs to cook in rapidly boiling salted water in a large pot so that it can move around freely in the pot. This is what you need to remember: The water needs to taste salted (like the ocean) and the pot needs to be like the ocean – spacious. At least that’s what we say😊

Citrus Juicer: Hand held or a super convenient electric juicer. Anything that extracts as much juice from the lemon.

Kitchen Tongs or Pasta Spoon: Another great kitchen tool for the kitchen and it makes everything easier when cooking pasta.

Creamy Lemon Spinach Pasta Ingredients and Notes

Absolutely nothing you can't pronounce and everything you either probably have or will easily find in any supermarket. Don't you just love that?

Pasta: Any pasta – gluten free pasta, spaghetti, fusilli, spaghettoni, bucatani etc.

Garlic: I prefer freshly sliced garlic in this recipe and I do go for at least 6 fresh cloves. Minced garlic burns too quickly while the slices or even chopped works better.

Extra virgin olive oil: A real good quality extra-virgin olive oil is important because it's one of the key ingredients.

Red Pepper Flakes: A nice touch of heat. Add less if you are concerned about the heat.

Lemon: Use ripe lemons, run them under your hand on the kitchen counter or on a board to make them softer which will help extract more juice. Wash your lemons before you use them.

Parmesan Cheese: Try and grate your own parmesan if you can there’s a huge difference vs buying already grated parmesan cheese.

Baby Spinach: Baby spinach pre-washed and if it’s not washed use a salad spinner to properly dry it. You can also use a clean cotton dish towel to dry the spinach.

Sea or Kosher Salt and Black Pepper: Use any salt but sea salt or kosher is a good option. Black pepper is best freshly ground.

Pine Nuts: Although optional they are especially wonderful in this recipe but they must be toasted.

Fresh Parsley: Add as much or as little as you want. When I have a good fresh bunch from my garden I use plenty! You can also use cilantro (coriander).

spinach lemon pasta with parmesan cheese on a brown platter over an old wooden table

How to Make Spinach Lemon Pasta

Have all the ingredients ready because this recipe goes pretty quick once the pasta is cooked. You're looking at roughly 20-30 minutes in total.

Please find the full ingredient list and the recipe instructions at the end of this post

Cook the Spaghetti: You want to cook the pasta until al dente - according to the package instructions (this one took about 10 minutes) then reserve 2 cups of the pasta water. Drain the spaghetti and leave it to one side.

Lemon Sauce – Add the olive oil and sauté the garlic on medium low heat and don't let it burn.

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olive oil and garlic in a stainless steel pan

Red Pepper Flakes – Add half of the red pepper flakes.

garlic, red pepper flakes and olive oil in a skillet

Liquid - Add the lemon juice and a little of the pasta water.

lemon juice, garlic and olive oil in a pan

Spinach – Add the baby spinach gradually because it will be overloaded in the skillet and as it cooks down add the next batch until you’ve added all the spinach.

garlic, red pepper flakes and olive oil in a skillet with spinach

Wilt the spinach – Once the spinach has all wilted down, add salt and black pepper.

Spaghetti – Add the spaghetti, remaining red pepper flakes.

spaghetti and spinach in a skillet with oil

Toss – Add more reserved pasta water as you toss to create a bit of a sauce.

spaghetti spinach lemon and parmesan cheese in a skillet with a pair of tongs holding the spaghetti

Finishing: Now add the freshly chopped parsley, lemon zest, freshly grated parmesan cheese and the toasted pine nuts if using. Toss once more, adjust to your taste but don't be in a hurry to add anything just yet, give it a minute or so, the flavors will all fall into place.

spaghetti spinach and fresh parsley in a pan

What to Serve With Spinach Lemon Pasta?

This is a complete meal with the pasta, spinach, crunchy nuts and cheese. You can add herbs and seasonings like fresh basil, thyme or oregano to add to the flavor.

If you feel you want a side dish, try something like sliced roasted bell peppers with this pasta.

Recipe Notes

Pasta Choice: While traditional pasta works great, whole wheat, gluten-free, or even zucchini noodles (for a low-carb option) can be used.

Lemons: They should be ripe and washed. I used the juice of 1 lemon, it gave me 3 tablespoons, super juicy - and the the zest of 2 lemons. If you also love zest then this recipe is where you can add it freely.

Garlic: Fresh garlic is recommended.

Storing

Any leftover spinach and lemon pasta should be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat with a splash of water on the stove or in the microwave on a 30 second blast till warmed through.

Freezing

Not suggested.

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Variations

For a more filling dish, add a protein like grilled or sautéed chicken breast or seafood, shrimp or scallops.

Tofu for a vegetarian or vegan option, pan-fried tofu is a great source of protein and veggies like zucchini, cherry tomatoes and bell pepper for a veggie choice.

Make My Day!

If you give this recipe a try, I would love to kow what you think of it. Simply leave a rating and comment below, I always love hearing from you!

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Spinach Lemon Pasta