Spinach Spaghetti Recipe – Garlic, Lemon & Parmesan Pasta

Last Updated on 2 months by Neha Deshmukh

Spinach Spaghetti Recipe – Garlic, Lemon & Parmesan Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a pasta dish that’s quick, flavorful, and feels a little bit fancy without actually being complicated. This Spinach Spaghetti is exactly that! I first made this when I was craving something light and fresh, and it’s become a regular in my rotation ever since. It’s seriously so good – the bright lemon, fragrant garlic, and salty Parmesan just sing with the spinach. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Spaghetti is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy weeknights. The flavors are vibrant and satisfying, and it’s a great way to sneak in some extra greens. Plus, it’s easily adaptable to your preferences – more spice? Go for it! Vegan? I’ve got you covered (see variations below!). Honestly, it’s a crowd-pleaser that feels special, even when you’re just making it for yourself.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 gm spaghetti
• 1 cup spinach
• 4 garlic cloves
• 2 tbsp Parmesan cheese (plus extra for garnish!)
• ½ whole lemon
• 2 tbsp pine nuts (optional)
• 4 tbsp olive oil
• Salt to taste
• 2 tsp chili flakes

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Spaghetti: When it comes to Italian pasta, there’s a world of choice! Spaghetti is the classic, but spaghettini (thinner) or even bucatini (thick, hollow spaghetti) would work beautifully. Look for good quality pasta – it really does hold the sauce better.
• Parmesan Cheese: Freshly grated Parmesan is always best. The pre-grated stuff just doesn’t have the same flavor. Look for Parmigiano-Reggiano for the real deal!
• Spinach: In India, we have some fantastic local spinach varieties. Palak is the most common, and it works perfectly here. You can also find Bathua spinach, which has a slightly earthier flavor.
• Pine Nuts: These add a lovely texture and subtle sweetness. If you can’t find them (or they’re a bit pricey!), toasted cashews make a fantastic substitute. My grandmother always used cashews, and it’s just as delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a pot of salted water to a boil and cook your spaghetti al dente according to the package directions. Don’t overcook it – we want a little bite! Once cooked, drain it well and toss with 1 tbsp of olive oil to prevent sticking. Set aside.
2. Next, quickly blanch the spinach. Pop it into hot water for just one minute, then immediately rinse it under cold water. This keeps it bright green and tender. Roughly chop the spinach and set it aside too.
3. Now for the flavor base! Finely chop your garlic. Heat 3 tbsp of olive oil in a pan over medium heat. Sauté the garlic until it’s golden and fragrant – about 2-3 minutes. Be careful not to burn it!
4. Add the chopped spinach to the pan with the garlic and give it a good mix. Cook until the spinach is wilted, about a minute or two.
5. Remove the pan from the heat. Squeeze the juice of half a lemon into the spinach mixture. If you’re using pine nuts, add them now.
6. In a large bowl, combine the cooked spaghetti and the spinach mixture. Add the Parmesan cheese, salt to taste, and chili flakes. Mix everything thoroughly until the pasta is well coated.
7. Finally, serve immediately! Garnish with extra Parmesan cheese and a sprinkle of chili flakes.

Expert Tips

• Don’t skip the pasta water! Before draining the spaghetti, reserve about ½ cup of the starchy cooking water. You can add a splash to the sauce if it seems too dry.
• Taste as you go! Adjust the salt, lemon juice, and chili flakes to your liking.
• Garlic is key: Keep a close eye on the garlic while it’s sautéing. Burnt garlic is bitter and will ruin the flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the Parmesan for nutritional yeast and a sprinkle of vegan Parmesan. It’s surprisingly good!
• Gluten-Free Adaptation: Use your favorite gluten-free spaghetti. There are some great options available now.
• Spice Level: If you like things extra spicy, add more chili flakes or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili!
• Quick Weeknight Version: Use pre-washed spinach to save a few minutes.

Serving Suggestions

This Spinach Spaghetti is fantastic on its own, but it also pairs well with:

• A simple side salad with a light vinaigrette.
• Garlic bread for soaking up all that delicious sauce.
• Grilled chicken or fish for a more substantial meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil. It won’t be quite as good as fresh, but still tasty!

FAQs

Can I use frozen spinach in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out all the excess water before adding it to the pan.

What type of olive oil is best for this dish?

Extra virgin olive oil is ideal for its flavor and health benefits.

Can this be made ahead of time?

It’s best enjoyed fresh, but you can cook the spaghetti and prepare the spinach mixture ahead of time. Just combine them when you’re ready to serve.

How can I adjust the lemon flavor?

Start with the juice of half a lemon and add more to taste. A little goes a long way!

What is a good wine pairing for Spinach Spaghetti?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be lovely.