If you're looking for an amazing date night pasta that's done in 30 minutes, look no further. Lemon pasta with spinach is the perfect meal.
Looking for more easy pasta recipes? Try our Pasta with Cauliflower, Quick Lamb Ragu, or Italian Summer Pasta with Zucchini.
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Why Pasta in the Summer
There is nothing like a nice lemony dish in the summer. Summertime calls for these bright citrusy pastas and dishes, like Chicken Spiedini or Zucchini Pasta. It is also the time we want to be cooking in the kitchen for the least amount of time. It's hot out, a million things going on, and most of the time, we're outside on the grill.
Lemon pasta with spinach requires a minimal amount of time to use the burners. It is so delicious, light, and creamy without any heavy cream. Anytime I can get a creamy dish without the heavy cream, I'm happy. Try this dish and you won't be disappointed.
Creamy and lemon just texture and flavor that are meant to be together. That's why we also love that combination in Lemon Ricotta Blueberry Pancakes.
Substitutions and Ingredient Notes
Spaghetti. Spaghetti is my choice of pasta for this dish. I think a long pasta goes really well with this but I would also try it with rigatoni or penne.
Spinach. Feel free to leave the spinach out if you're not interested in it or just don't have it. You can skip the whole step with the garlic then and you won't need any olive oil in the pan. Just go straight with the butter and then add the pasta for the best results if you skip spinach. I do feel like if you clicked the link that says Lemon Pasta with Spinach, you're probably here for the spinach.
Pecorino Romano. You can easily substitute parmesan or grana padano. Either would be perfectly fine. But pecorino romano has a sharp taste that will be missed in my opinion. Parmesan should give you a nice nutty flavor though.
*Please see the recipe card below for more information on the ingredients.
How to Make Lemon Pasta with Spinach
This recipe is an easy weeknight meal. It's a perfect recipe for two! It's really very similar to cooking a spaghetti carbonara. The only difference is there is no raw egg, so less chance of the sauce "pilling." But that makes it a whole lot easier.
Step 1: Start by zesting 1 whole lemon. Then squeeze the juice from both lemons into a small bowl.
Step 2: Combine pecorino romano, lemon zest, and lemon juice. Save a little bit of zest for garnishing. Add 3 tablespoon olive oil to the mixture and whisk together. Set aside for later.
Step 3: This recipe requires you to finish the recipe in the pan so we're going to cook the pasta only to al dente. In a pot, bring water to a boil. Salt the water and add the spaghetti. Boil until al dente. Save 1 cup of pasta water. As soon as you put the spaghetti in the water, start heating up the saucepan for the next step.
Step 4: Bring the saucepan to medium heat. Add 2 tablespoon of olive oil and the crushed garlic and saute until browned on both sides.
Step 5: Add the spinach and wilt for 1 minute. Push the spinach to the side of the pan and remove the garlic from the pan.
Step 6: Add the butter and let it melt away from the spinach. This will make sure the spinach doesn't soak up all the butter.
Step 7: Once the butter is melted, drain the spaghetti and add it to the saucepan. Mix it with the spinach. Remove the pan from the heat and keep mixing to slightly cool the pan for about 1 minute.
Step 8: Add the lemon mixture with ½ a cup of pasta water. Stir until the pasta becomes creamy. Add more pasta water to adjust the texture.
The sauce should cling to the spaghetti but at the same time be creamy enough to fall off it. Adding more pasta water will help slightly thin it out, but don't be afraid to use it.
Pro-Tips
- Grate the pecorino really fine, otherwise it will melt in little globs. The finer the grate the smoother the sauce will be. Also, use a block of pecorino. Already grated pecorino will melt in the same globular way.
- Make sure to remove the pasta from the heat before adding the mixture. Add a little of the pasta water to help make it creamy.
Serve the pasta with extra pecorino romano and lemon zest. This dish goes great with Italian Chicken Cutlets, Chicken Spiedini, or Chicken Breast in Lemon Butter Sauce! I love to have it with cutlets and a serving of green beans or asparagus. Nothing like some grilled lemon asparagus.
Recipe FAQs
Add the pasta to a pan with olive oil and a splash of chicken broth. Stir until the pasta is warmed through. The cheese may get a little oily during the reheating process. Luckily, this dish is so quick to make from the start, so you can make it fresh in less than 30 minutes!
Make sure that you pull the pan off the heat before you add the cheese and lemon mixture. When you add the mixture add some of the pasta water to make the pasta nice and creamy.
Video Recipe
Quick Pasta Recipes
Lemon pasta is a classic Italian dish. Share it with your family or your lover and I guarantee they will love it! Let us know what you think about the recipe below by leaving a comment or review. Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch.
📖 Recipe
Lemon Pasta with Spinach
Equipment
- 1 large saucepan
- 1 4 qt pot
Ingredients
- ½ lb spaghetti
- 2 lemons
- ½ cup pecorino romano
- 1 teaspoon black pepper
- 2 handfuls spinach
- 2 cloves garlic, crushed
- 2 tablespoon olive oil (for spinach)
- 3 tablespoon olive oil (for lemon cheese mixture)
- 3 tablespoon Unsalted Butter
Instructions
- Zest 1 whole lemon. Then squeeze the juice from both lemons into a small bowl. Combine pecorino romano, lemon zest, and lemon juice. Add 3 tablespoon olive oil. Set aside.
- In a pot bring water to a boil. Salt the water and add the spaghetti. Boil until al dente. Save 1 cup of pasta water.
- Bring a saucepan to medium heat. add 2 tablespoon of olive oil. Add the crushed garlic and saute until browned on both sides. Remove the garlic. Add the spinach and wilt for 1 minute. Push the spinach to the side of the pan and add butter. Once melted add your spaghetti and mix it with the spinach. Remove from the heat and add the lemon mixture with ½ a cup of pasta water. Stir until the pasta becomes creamy. Add more pasta water to adjust the texture.
Notes
- Grate the pecorino really fine, otherwise it will melt in little globs. The finer the grate the smoother the sauce will be. Also, use a block of pecorino. Already grated pecorino will melt in the same globular way.
- Make sure to remove the pasta from the heat before adding the mixture. Add a little of the pasta water to help make it creamy.
Tina Stanley
It was wonderful. Another hit with the family. Yum 😋
Vinny
This is such a creamy pasta sauce and a great date night recipe! One of my wife's favorite recipes!
Carolyn
Can’t wait to try your pasta recipe with spinach and lemon! Lots of other dishes sound delish too!
Vinny and Marisa
Hope you enjoy!
Randy Brown
What do I need to do if I want to double this recipe ??
Thanks
Randy
Vinny and Marisa
Of course double the ingredients. But more importantly will be timing. The step where you add the pasta to the spinach and butter will be slightly longer. Make sure you save at least 1 cup of pasta water, or the pasta will be very dry. Add the pasta to the pan, then add your lemon and cheese mixture. Add 1/2 cup of pasta water at a time, constantly stirring over low heat, until the pasta reaches a creamy texture.