Lemon Spinach Pasta with Zesty Garlic
A healthy and vibrant Italian-inspired pasta dish featuring fresh spinach, zesty lemon, aromatic garlic, and a hint of heat from red pepper flakes. Perfect for a quick weeknight meal or a fresh lunch.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 4 servings
- Method: Stir-frying and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
250g (9 oz) Penne or linguine pasta (whole wheat or vegan option)
3 cups fresh baby spinach (blanched kale as substitute)
3 tbsp (45ml) olive oil (use ‘light’ for a reduced-calorie version)
3 garlic cloves
1 large lemon (zest and juice)
1/2 cup grated parmesan cheese (vegan nutritional yeast for lactose-free version)
1/4 tsp red pepper flakes (adjust to taste)
Instructions
Grate the lemon zest using the fine-grate side of a grater, avoiding the bitter pith.
Boil 4 quarts water in a large pot. Add 1 tbsp salt and bring to a rolling boil.
Add the pasta and cook al dente according to package instructions (usually 9-11 minutes).
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering.
Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute, gently swirling to avoid burning.
Add fresh baby spinach to the skillet and sauté just until wilted, about 2 minutes.
Drain the cooked pasta and return it to the pot.
Stir in the lemon zest, lemon juice, and parmesan cheese into the pasta. Toss to coat and combine with the spinach mixture.
Taste and adjust seasoning as needed before serving.
Notes
Blanched kale is a good substitute for a heartier texture.
Use vegan nutritional yeast instead of parmesan for a lactose-free or vegan option.
Freshly squeezed lemon juice is preferred over bottled for the best flavor.
Adjust red pepper flakes to suit your spice tolerance.
Serve immediately for the best texture and flavor.
Find it online: https://kindeat.com/lemon-spinach-pasta-with-zesty-garlic/