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lemon spinach pasta recipe
Ash Tyrrell

Lemon Spinach Pasta Recipe

I recently tried making this lemon spinach pasta, and I have to say, it quickly became one of my favorite weeknight meals. The bright, zesty flavor of lemon paired with tender spinach and perfectly cooked pasta is just irresistible.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 8 ounces of pasta I use spaghetti or fettuccine – fresh pasta works beautifully, but regular dry pasta is great too.
  • 3 tablespoons olive oil – extra virgin gives the best aroma and depth.
  • 3 cloves garlic minced – fresh garlic always tastes better than pre-minced.
  • 4 cups fresh spinach roughly chopped – avoid frozen; fresh spinach keeps the texture vibrant.
  • Zest of 1 lemon – adds a bright citrusy kick.
  • 2 tablespoons lemon juice – freshly squeezed tastes far superior to bottled.
  • 1/4 cup grated Parmesan cheese – grating it fresh enhances flavor and melts better.
  • Salt to taste – I prefer sea salt for a subtle mineral flavor.
  • Black pepper freshly ground, to taste – freshly ground pepper is aromatic and bold.
  • 1/4 teaspoon red pepper flakes optional – adds a gentle heat if you like spice.

Method
 

  1. I start by bringing a large pot of salted water to a boil. Once boiling, I add the pasta and cook it according to the package instructions until al dente. After draining, I reserve a bit of the pasta water to adjust the sauce later.
  2. While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the minced garlic and sauté it until fragrant, about 1–2 minutes, making sure it doesn’t burn.
  3. Next, I toss in the fresh spinach. It wilts quickly, so I stir it for just a few minutes until tender but still bright green. This step keeps the flavors fresh and vibrant.
  4. I add the lemon zest, lemon juice, salt, pepper, and red pepper flakes. I stir everything together to combine the flavors. The lemon lifts the dish and gives it a refreshing zing.
  5. I add the drained pasta to the skillet and toss it with the spinach and garlic mixture. If it seems dry, I add a splash of reserved pasta water. Finally, I sprinkle freshly grated Parmesan on top.
  6. I plate the pasta while it’s hot, making sure each serving gets a little extra cheese and a touch of lemon zest. It’s ready to enjoy immediately!

Notes

  • I always use fresh spinach because frozen can release too much water.
  • I zest the lemon before juicing it to avoid any mess.
  • I reserve pasta water – it helps bind the sauce perfectly.
  • I add Parmesan at the end to keep it melty and flavorful.
  • I like a pinch of red pepper flakes for a gentle, surprising heat.