1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out as much moisture as possible before adding it to the pasta. This prevents the sauce from becoming watery.

2. What’s the best type of pasta for this recipe?

Spaghetti is classic, but fettuccine, linguine, or even penne work well. You can also use gluten-free or whole wheat pasta without changing the recipe steps.

3. Is this recipe vegetarian?

Yes, it is vegetarian as long as you use parmesan that’s labeled vegetarian (made without animal rennet). Otherwise, it’s easy to make fully vegetarian with simple swaps.

4. How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.

Easy Spinach Lemon Pasta

Name: Easy Spinach Lemon Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 8 oz spaghetti; 3 tbsp unsalted butter; 3 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1 lemon, zested and juiced; 2 cups fresh baby spinach; 1/2 cup freshly grated parmesan cheese; 1/2 tsp salt (plus more for pasta water); 1/4 tsp black pepper

Description

A quick and flavorful Spinach Lemon Pasta recipe perfect for beginner cooks. It’s light, fresh, and ready in just 20 minutes.

Ingredients

Scale

8 oz spaghetti
3 tbsp unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 lemon, zested and juiced
2 cups fresh baby spinach
1/2 cup freshly grated parmesan cheese
1/2 tsp salt (plus more for pasta water)
1/4 tsp black pepper

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Instructions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, stirring until fragrant (about 30–60 seconds).
Pour in the lemon juice and 1/2 cup of the reserved pasta water. Stir to combine and let simmer.
Add the cooked spaghetti and spinach to the skillet. Toss gently until spinach wilts and pasta is evenly coated. Add more pasta water if needed.
Remove from heat and add lemon zest, parmesan, salt, and black pepper. Toss to combine and serve warm.

Notes

Use freshly grated garlic and parmesan for best flavor.
Frozen spinach can be used—just thaw and squeeze out excess moisture first.
For extra creaminess, substitute some pasta water with milk or cream.
To make it dairy-free, swap butter and cheese with plant-based alternatives.
Reheat with a splash of water to restore texture and moisture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 304
Sugar: 2g
Sodium: 370mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg