Description
There’s something magical about the arrival of spring — the days stretch a little longer, the sun feels a little warmer, and everything around us begins to bloom again. For me, springtime has always meant lighter, fresher flavors taking over the kitchen, and nothing captures that feeling better than a big bowl of Spinach Lemon Pasta.
This dish reminds me of family gatherings in my grandmother’s garden, where the air was filled with the scent of lemon trees and the laughter of cousins running barefoot through the grass. It’s the kind of meal that feels effortless but still impresses everyone — a humble, hearty pasta that’s brightened up with fresh lemon and tender spinach. Simple ingredients, vibrant flavors, and a dish that’s just as fitting for a cozy dinner at home as it is for a weekend get-together with friends.
Spinach Lemon Pasta has deep roots in Mediterranean kitchens, where lemon and greens are staples in everyday cooking. It’s a nod to a way of eating that embraces seasonality, simplicity, and loads of flavor. Whether you’re looking for a quick weeknight meal or something easy but impressive to serve guests, this recipe is the perfect answer.
Ingredients
8 ounces linguine pasta
2 tablespoons olive oil
3 tablespoons salted butter
4 cloves garlic, minced
5 ounces baby spinach
1 lemon, zested
2 tablespoons lemon juice (plus more for serving)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
½ cup grated Parmesan cheese
½ cup reserved pasta water
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Drop in your linguine and cook until al dente, following the package directions. Before draining, scoop out about ½ cup of that starchy pasta water — it’s liquid gold for making a silky sauce later.
Step 2: Sauté the Garlic and Spinach
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. As the butter melts and starts to foam, toss in the minced garlic. Stir it around for about 1-2 minutes, just until it’s fragrant. Be careful — you want it golden, not brown.
Next, add in the baby spinach. It might seem like a lot at first, but it wilts down quickly. Stir it around until it softens and shrinks, about 2-3 minutes.
Step 3: Bring It All Together
Add the cooked pasta directly into the skillet with the spinach and garlic. Sprinkle in the lemon zest, lemon juice, salt, pepper, and red pepper flakes if you’re using them. Toss everything together to coat the noodles.
If the pasta looks a little dry, drizzle in some of that reserved pasta water a little at a time. It will create a gorgeous, silky sauce that clings to every strand of pasta.
Step 4: Add the Cheese
Turn off the heat and stir in the grated Parmesan cheese. It melts right into the pasta, making it creamy and luscious without needing heavy cream.
Step 5: Taste and Finish
Give the pasta a taste and adjust with more salt, pepper, or lemon juice as needed. I always squeeze a little extra lemon over the top right before serving for an extra pop of brightness.
Notes
You can easily customize this recipe based on what you have on hand. Try swapping the spinach for arugula or kale for a peppery twist. Want it even creamier? Stir in a dollop of ricotta or a splash of milk at the end.