Description
This easy and delicious Pasta with Spinach recipe combines tender pasta with fresh, wilted spinach, garlic, and a creamy parmesan sauce flavored with lemon zest and juice. Perfect for a quick vegetarian Italian meal that’s both flavorful and nutritious.
Ingredients
Scale
Ingredients
- 12 oz pasta (penne or fettuccine)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5–6 cups fresh spinach, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta water
- Zest and juice of ½ lemon
- 2 tablespoons butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Wilt Spinach: Add the roughly chopped spinach to the skillet and cook for 2–3 minutes until wilted. Season with salt, black pepper, and red pepper flakes if using.
- Combine Ingredients: Add the cooked pasta to the skillet along with the butter, lemon zest, lemon juice, and reserved pasta water. Toss everything to combine and coat the pasta evenly with the sauce.
- Finish with Cheese: Stir in the grated Parmesan cheese until it melts and creates a creamy texture. Serve immediately, optionally topped with extra Parmesan cheese.
Notes
- For extra protein, add grilled chicken, shrimp, or white beans.
- Swap fresh spinach with baby kale or arugula for a different flavor.
- Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
