Can I use frozen spinach instead of fresh?

While fresh is preferable for both texture and flavor, you can use frozen spinach in a pinch. Make sure to thaw it completely and squeeze out all excess moisture before adding it to the pasta, or your sauce may become too watery.

Is there a dairy-free version of this recipe?

Absolutely! Substitute the butter with olive oil or a plant-based butter, and use nutritional yeast or a dairy-free parmesan alternative instead of regular parmesan. The lemon and garlic flavors will still shine through beautifully.

Can I make this with whole wheat or gluten-free pasta?

Yes! Both work well, though cooking times may vary. Whole wheat pasta will give a nuttier flavor that pairs nicely with the lemon, while rice or corn-based gluten-free pastas maintain a neutral flavor profile. Just be sure to reserve some pasta water regardless of which type you use.

My sauce seems too thin/thick. How do I fix it?

If your sauce is too thin, let it simmer a bit longer to reduce, or add a little more cheese to thicken. If it's too thick, add small amounts of reserved pasta water until you reach your desired consistency. Remember that the sauce will thicken slightly as it cools.

Spinach Lemon Pasta Recipe

Description

Spinach Lemon Pasta is a simple yet delicious dish with bright lemony flavors and a touch of creaminess. Perfect for a quick weeknight dinner, it combines spaghetti, fresh baby spinach, parmesan cheese, and zesty lemon for a refreshing, light, and satisfying meal. This recipe ticks all the boxes for those seeking a vegetarian option or looking for a versatile base to add their favorite protein.

Ingredients

Units Scale

8 ounces spaghetti
3 tablespoons unsalted butter
3 cloves garlic, grated or finely minced
1/4 teaspoon red pepper flakes
1 lemon, zested and juiced
2 cups baby spinach
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt (plus more for salting pasta water)

¼ teaspoon black pepper

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Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook as per package instructions (typically 9-10 minutes). Reserve 1 cup of pasta water before draining the spaghetti, and do not rinse it to preserve the starch.
Prepare the Sauce Base
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, stirring and cooking until the mixture is fragrant (about 30 seconds to 1 minute). This step infuses the butter with garlic and spice, creating a flavorful base.
Combine Ingredients
Add the lemon juice and ½ cup of reserved pasta water to the skillet. Once the mixture starts to bubble, fold in the spinach and cooked pasta. Toss everything together until the spinach wilts and the sauce evenly coats the spaghetti. If the sauce seems too dry, add an additional ¼ cup of reserved pasta water.
Finish and Serve
Remove the skillet from heat. Add lemon zest, grated parmesan cheese, salt, and black pepper. Toss everything a few final times to ensure the flavors are evenly distributed. Serve the pasta warm for the best taste experience.

Notes

Storing Information

Store refrigerated in an airtight container for up to 4 days.
Freezing or making ahead is not recommended.

Tips and Variations

Swap the liquid: Replace the pasta water with milk, half-and-half, or cream cheese for a richer, creamier sauce.
Add protein: This dish pairs wonderfully with shredded chicken, shrimp, grilled steak, or salmon for a more filling meal.
Butter alternative: Substitute the butter with an equal quantity of olive oil for a slightly different flavor and a healthier option.

Nutrition

Serving Size: 1 Serving
Calories: 350kcal
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 11g
Cholesterol: 30mg