Lemon Garlic Pasta with Spinach
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Lemon Garlic Pasta with Spinach is a simple yet flavorful dish made with tender pasta tossed in a garlicky olive oil sauce, fresh spinach, lemon, red pepper flakes, basil, and plenty of Parmigiano cheese. Ready in about 20 minutes, this light and satisfying pasta is perfect for an easy weeknight dinner made with just a handful of wholesome ingredients.
This will become a family-favorite pasta recipe! Serve with Breaded Chicken or Roasted Green Beans with Garlic and Lemon.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made Gluten-Free
- Method: Stove Top
- Technique: Cook the pasta until al dente, then sauté fresh garlic in olive oil and add the spinach until just wilted. Toss the pasta with the garlicky oil, lemon, herbs, and grated Parmigiano.
- Flavor & Texture: Bright and garlicky with fresh lemon and herbs, this pasta is light yet satisfying with tender noodles, silky spinach, and a savory finish from the Parmigiano cheese.
Why This Recipe Is A Must Make
This spinach pasta recipe is an easy pasta dish the whole family will love! This quick dinner tonight is a perfect example of the simplicity of Italian cooking. With a handful of ingredients, you can elevate your pasta game with this delicious garlic and spinach pasta sauce.
With a little olive oil and a cup of pasta water, you will create a tasty and flavorful sauce. The garlic, red pepper flakes, and basil add the right flavors to make this an outstanding and easy recipe!
If you love spinach, you will also enjoy my Spinach Manicotti and Spinach Lasagna (Authentic Italian Recipe)!
Made With Amore,
Table of Contents
Ingredients for Spinach Pasta with Garlic
These key ingredients come together to create a simple yet flavorful dish with classic Italian flavors.
- Pasta: Use your favorite long pasta such as spaghetti or linguine. Choose a good-quality pasta and cook it just until al dente so it holds its texture and absorbs the flavorful sauce.
- Fresh Spinach: Baby spinach works best because it wilts quickly and has a mild, fresh flavor.
- Garlic: Garlic gives the dish its signature savory aroma. Mince it finely.
- Lemon Zest and Juice: Fresh lemon zest and juice brighten the entire dish with a light citrus flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Arugula: Use arugula instead of spinach. It adds a peppery, slightly bitter bite. See my Orecchiette with Sausage Peppers and Arugula and Caprese Pasta Salad.
- Add Protein: You can add protein to the dish by adding grilled chicken, shrimp, or even tofu. This will make the dish more filling and add an extra layer of flavor.
- Use Different Herbs: Use different herbs like parsley, oregano, or thyme to add more flavor, just like this Angel Hair Pasta with Herbs!
- Make it Creamy: Add a splash of heavy cream or a bit of cream cheese. This will make the dish richer and add a velvety texture to the sauce.
How To Make Spinach Pasta
This pasta dish is so easy to make; you will love it! Follow the step-by step photos and see the recipe card at the bottom for a printable version
- Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook al dente according to package instructions. While the pasta is cooking, the sauce comes together quickly. Heat the olive oil over medium heat in a large skillet and add the garlic and crushed red pepper flakes.
- Cook until the garlic is fragrant, about 30 seconds. Add lemon juice. Then add the bright green spinach in batches—season with salt and pepper.
- Cook spinach until it is soft and wilted-about 5 minutes, giving a quick stir every minute or so.
- Drain pasta when cooked to al dente, and reserve 1 cup of pasta water. Add the cooked pasta to the pan with the spinach. Pour the reserved pasta water and toss everything to combine.
- Add parmigiano cheese and keep stirring. Add lemon zest and fresh basil. Toss until everything is well-combined.
- If desired, drizzle with a little more olive oil. Serve with more Parmigiano cheese and garnish with fresh basil. Optional: season with toasted and seasoned breadcrumbs or toasted pine nuts.
Recipe FAQs
While fresh spinach is the best option for this recipe, you can use frozen spinach in a pinch. Just make sure to thaw and drain the spinach thoroughly before cooking.
Yes, you can use a different type of cheese instead of Parmesan, such as Pecorino Romano or Asiago. You can also omit the cheese altogether if you prefer.
You can add grilled chicken, Italian sausage, or shrimp to this recipe to make it more filling and add an extra layer of flavor. Just cook the meat separately before adding it to the pasta.
Store leftover garlic pasta with spinach in an airtight container in the fridge for up to 3 days. Reheat quickly on the stovetop over medium heat, adding more olive oil or a splash of water as necessary to prevent it from drying out.
Serving Suggestions
I love serving lemon garlic pasta as a quick weeknight dinner alongside Garlic Butter Shrimp, Baked Chicken, or a fresh Lemon Arugula Salad. Finish with a dessert like Lemon Bars.
My Pro Tips
Recipe Tips
- Cook the Pasta al Dente: Make sure to cook the pasta until it’s al dente, which means it’s cooked but still firm to the bite. Overcooking the pasta can make it mushy and affect the texture.
- Use Fresh Spinach: Fresh spinach has a better flavor and texture than frozen spinach.
- Multitask: Cook the pasta while making the sauce. The spinach sauce comes together fast, so start cooking the pasta first since you need the pasta water for the sauce.
More Pasta Recipes
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Garlic Spinach Pasta
Ingredients
- ½ pound spaghetti or bucatini, any long pasta of choice will work
- ½ cup extra virgin olive oil
- 2 large fresh garlic cloves, minced
- 12 ounces fresh baby spinach
- 1 teaspoon red pepper flakes
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice, about 1 lemon
- ½ cup chopped fresh basil
- Salt and Black Pepper to taste
- Reserved pasta cooking water
- 1 cup freshly grated Parmigiano Reggiano, parmesan cheese, plus more for serving
- Optional: season with homemade toasted breadcrumbs, or toasted pine nuts
Instructions
- Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook al dente according to package instructions (about 8 to 9 minutes). You will reserve 1 cup of pasta cooking water.
- While the pasta is cooking, the sauce comes together quickly. Heat the olive oil over medium heat in a large skillet and add the garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Add lemon juice. Then add the spinach in batches—season with salt and pepper. Cook spinach until it is soft and wilted-about 5 minutes, giving a quick stir every minute or so.
- Drain pasta when cooked to al dente, and reserve 1 cup of pasta water.
- Add the cooked pasta to the pan with the spinach. Add the reserved pasta water and toss everything to combine. Add parmigiano cheese and keep stiring. Add lemon zest and fresh basil. Toss until everything is well-combined.
- If desired, drizzle with a little more olive oil. Serve with more Parmigiano cheese and garnish with fresh basil. Optional: season with toasted and seasoned breadcrumbs or toasted pinenuts. Enjoy!
Notes
- Cook the Pasta al Dente: Make sure to cook the pasta until it’s al dente, which means it’s cooked but still firm to the bite. Overcooking the pasta can make it mushy and affect the texture.
- Use Fresh Spinach: Fresh spinach has a better flavor and texture than frozen spinach.
- Multitask: Cook the pasta while making the sauce. The spinach sauce comes together fast, so start cooking the pasta first since you need the pasta water for the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hi Elena- I didn’t see the recipe for Fettuccine Alfredo…I would love to see how you prepare that. Can you please send that when you can? Thank you!
Light and perfect for an easy dinner!