Zesty Spinach Lemon Pasta

As seen in Satisfying Entrées for Every Table.

Zesty Spinach Lemon Pasta is the go-to for nights you want fast but crave cozy. Start by frying garlic and red pepper flakes in butter, then drop spinach and some pasta water right in. Chuck in your cooked noodles, mix it all up, and add a squeeze of lemon juice. To finish, sprinkle lemon zest and a handful of parmesan over everything, hit it with salt and pepper, and you’re set. Want more protein? Throw in cooked chicken or shrimp. Olive oil is an easy stand-in for butter if you want a lighter feel. This one’s perfect for weeknights when you just want to chill.

Barbara Chef
Created By Sasha
Last updated on Sun, 22 Jun 2025 14:45:17 GMT
A plate piled high with spinach, spaghetti, and gooey cheese. Save Pin
A plate piled high with spinach, spaghetti, and gooey cheese. | foodthingle.com

When I'm short on time and want something warm and fresh-tasting, I whip up this Lemon Spinach Pasta. That hit of lemon brightens everything, buttery parmesan practically vanishes into the sauce, and the spinach melts away in the background. It feels both light and totally satisfying. Doesn't matter how random the craving or how late it is, this gets to the table in twenty minutes tops.

The night I first threw this together on a hectic Tuesday, everyone finished every bite. My teenager—usually the first to grumble about pasta—now asks for this lemony one all the time.

Delicious Ingredients

  • Spaghetti: eight ounces of semolina is awesome for great texture
  • Unsalted butter: pick three tablespoons of a high-quality brand for a richer taste
  • Garlic: grate or mince three cloves, as fine as you can
  • Red pepper flakes: use a quarter teaspoon, or however much heat you want
  • Lemon: one—grab both zest and juice, thinner skins give more flavor
  • Baby spinach: two packed cups, go for the freshest leaves
  • Parmesan cheese: half a cup shaved or grated, a block is better than the pre-grated stuff
  • Salt: use half a teaspoon, plus a handful for your pasta water
  • Black pepper: hit it with a quarter teaspoon freshly cracked right at the end

Simple Steps

Boil Those Noodles:
Fill a pot with water, salt it up big, and crank the heat. Drop in the spaghetti when it boils. Stir here and there, so they don't clump, and keep them going for nine or ten minutes—just follow your box. Before draining, snag a cup of the pasta water. Skip rinsing—the starch is your friend here.
Get Your Butter Sizzling:
Set a big skillet on medium. Slide in your butter and let it get melty. Toss in the chopped garlic and that red pepper flake. Keep them moving for half a minute or a bit more until it smells awesome but the garlic's still pale—no brown bits here, just flavor.
Spinach and Toss Time:
Pour in your lemon juice and half a cup of the saved pasta water. Once it simmers, throw in the spinach and the cooked pasta. Tumble it all for a couple minutes till the spinach shrinks and the noodles look glossy. Too dry? Splash in a bit more pasta water.
Finish and Eat:
Cut off the heat. Toss in the lemon zest and parmesan. Sprinkle on lots of salt and black pepper. Use tongs to flick everything together till the cheese is all gooey and the lemon scent pops. Dig in while it’s warm and creamy.
A plate of spaghetti with cheese and spinach. Save Pin
A plate of spaghetti with cheese and spinach. | foodthingle.com

Things People Notice

Honestly, my best part is watching fresh parmesan melt onto the hot noodles. My mom always swore a shot of lemon zest could wake up any pasta—it totally brings the whole thing to life.

Leftover Tips

Stash leftovers in a tight-lid container and chill for up to four days. When you reheat, toss with a splash of water in a pan to bring back that creamy vibe. Don’t freeze it—spinach turns mushy and the sauce won’t come back. Want to prep ahead? Just cook the noodles and make the lemon sauce separately, then mix before serving.

Handy Swaps

No spaghetti? Use any pasta, like penne or linguine. Going dairy-free or want it lighter? Sub in olive oil for butter. Want it extra rich? Throw in a scoop of cream cheese or a bit of milk. If you want sharper flavor, pick pecorino over parmesan.

Tasty Serving Ideas

Serve it up with a salad packed with greens and a few lemon slices to keep it fresh. Go heavy on black pepper or extra parmesan for more bite. Want more protein? Top with shrimp, chicken, or even salmon. This dish is perfect for both chill weeknights and when you’ve got folks over—there’s never any left at my place.

A plate of pasta with spinach and cheese. Save Pin
A plate of pasta with spinach and cheese. | foodthingle.com

Where It Comes From

I got inspired by southern Italy's Amalfi area, where lemon and fresh greens always find their way into pasta bowls. My family makes this every spring, but honestly, we bring it out year-round whenever the craving for something bright and comfy hits.

Common Recipe Questions

→ Does butter have to be used?

You bet you can swap in olive oil instead of butter. Just use the same amount and you’ll get a lighter, totally dairy-free dish that still tastes awesome.

→ How’s it do as a leftover meal?

It holds up great! Scoop leftovers in a storage container and stash it in the fridge for up to four days. Just splash in a little water when you heat it back up and you’re good.

→ How do I make the sauce richer?

Want things extra creamy? Use half and half or milk instead of some of the pasta water. Or melt in a little cream cheese for the ultimate comfort meal.

→ Which protein is the best match?

Chunks of chicken, grilled shrimp, even pieces of salmon or steak all work here. Any of those turn it into a filling, craveable meal with all those tangy, fresh flavors.

→ Can I use different pasta shapes?

Not a fan of spaghetti? That’s cool. Toss in penne, linguine, even fettuccine—they’ll all lap up that lemony, buttery sauce.

Lemon Spinach Pasta

Simple noodles meet up with fresh spinach, plenty of tangy lemon, and big clouds of parmesan. All of it comes together in under 20 minutes.

Preparation Time
10 Minutes
Cooking Time
10 Minutes
Overall Time
20 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Italian

Output: 4 Number of Servings

Special Diets: Meat-Free

What You'll Need

→ Pasta and veggies

01 225 grams uncooked spaghetti noodles
02 2 handfuls (about 60 grams) baby spinach

→ Dairy and cheese

03 3 heaping tablespoons unsalted butter
04 50 grams parmesan, grated fresh

→ Citrus

05 Juice and zest of 1 lemon

→ Aromatics and spices

06 3 garlic cloves, smashed or chopped up
07 1/4 teaspoon black pepper
08 1/2 teaspoon salt, add extra for boiling water
09 1/4 teaspoon crushed red pepper

Steps to Follow

Step 01

Toss a bunch of salt in a big pot full of water and let it come to a hard boil. Add your spaghetti and cook it for 9-10 minutes (or whatever your package says) until it's a bit chewy. Before you drain, scoop out a mug of the water. Don't wash off the noodles afterward.

Step 02

Drop the butter in a large frying pan over medium heat. As soon as it melts, add garlic and the red pepper flakes. Stir for about 60 seconds—listen for sizzle, smell the garlic.

Step 03

Next up, pour in your lemon juice and half of the reserved pasta water. Toss in the drained noodles and spinach. Stir and flip everything until the spinach wilts and the spaghetti's coated evenly.

Step 04

If the sauce looks heavy or the pasta's clumping, drip in some extra cooking water—up to 60 ml—until it's just right for you.

Step 05

Turn off the heat. Add parmesan, lemon zest, a bit more salt, plus cracked black pepper. Mix it all up fast, then scoop onto plates and dig in while it's hot.

Additional Tips

  1. Pop leftovers in a container and stick them in the fridge—good for four days. Don't freeze or meal prep these ahead or it'll go mushy.
  2. Swap out the pasta water for milk, half-and-half, or a spoonful of cream cheese if you want it extra creamy.
  3. Ditching dairy? Use olive oil instead of butter, same amount.
  4. Need extra protein? Mix in cooked chicken, sautéed shrimp, steak slices, or salmon.

Essential Tools

  • Large pot with lid for boiling and draining
  • 30 cm wide frying pan
  • Handheld lemon squeezer
  • Tongs to mix and serve

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Contains wheat/gluten noodles
  • Contains dairy (milk, cheese)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 304
  • Fat Content: 10 g
  • Carbohydrates: 45 g
  • Protein: 12 g