Lemon Spinach Pasta Recipe

Ben Carraoli

I have to admit, this lemon spinach pasta has become one of my go-to meals for busy weeknights. The bright lemon flavor combined with tender spinach and garlicky pasta feels light yet satisfying. I love how fresh it tastes without using any heavy cream.

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Prep Time 5

Cook Time 15

Ingredients Method Notes

Ingredients

Spaghetti – 8 oz or any long pasta like fettuccini or angel hair. Gluten-free pasta works too. Using fresh pasta adds extra softness.
Unsalted Butter – 3 tablespoons for a creamy and rich sauce. Avoid salted butter to control seasoning.
Garlic – 3 cloves freshly minced or grated for the best aroma.
Red Pepper Flakes – ¼ teaspoon optional for a subtle heat.
Lemon – 1 zest and juice. Choose a ripe, firm lemon for maximum flavor.
Parmesan Cheese – ½ cup freshly grated from a block for the best taste and texture.
Baby Spinach – 4 cups fresh and pre-washed. Avoid frozen for the best color and texture.
Salt – ½ teaspoon adjust to taste.
Black Pepper – ¼ teaspoon freshly cracked.

Method

Start by cooking the pasta according to package instructions. Reserve ½ cup of the pasta water and avoid rinsing, as the starch helps the sauce cling.
Melt butter in a skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant, then stir in lemon juice and a splash of pasta water for a light, creamy consistency.
Toss the cooked spaghetti with the sauce and fresh spinach. Stir until the spinach wilts and pasta is fully coated in the lemony garlic butter.
Remove from heat, sprinkle in lemon zest and freshly grated parmesan. Season with salt and black pepper to taste, then serve immediately.

Notes

I always zest the lemon first, so I don’t accidentally mix seeds into the pasta.
Using fresh garlic really elevates the flavor; jarred garlic just doesn’t compare.
I like to toss the pasta gently with tongs to keep the noodles intact.
Reserve some pasta water—it helps adjust the sauce’s consistency perfectly.