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Lemony Spinach Pasta with Chili and Parmesan

Prep 10 min Cook 12 min Difficulty 2/5

Bright lemon, spinach, and Parmesan pasta in under 30 minutes.

Why this recipe works

A light, zesty pasta that highlights lemon, spinach, and Parmesan. Ideal for quick weeknight dinners or when you want something fresh with minimal fuss.

Search intent: quick lemony spinach pasta recipe
  • lemony pasta
  • spinach pasta
  • parmesan pasta
  • quick pasta recipe
  • weeknight dinner
  • lemon zest pasta
  • red pepper flakes pasta
  • pasta with greens

Key takeaways

Ready in under 30 minutes
Bright, clean flavor from lemon and spinach
One-pan finish with optional extra Parmesan

Recipe guide

A light, zesty pasta that highlights lemon, spinach, and Parmesan. Ideal for quick weeknight dinners or when you want something fresh with minimal fuss.

A bright, speedy dish you can whip up in under 30 minutes.

  • Ready in under 30 minutes
  • Bright, clean flavor from lemon and spinach
  • One-pan finish with optional extra Parmesan

Overview and serving ideas

A zesty, greens-forward pasta dish. Perfect for a light main or a hearty side; pairs well with a simple green salad.

Ingredient notes

Pasta (200 g x 4) lists may look repetitive, but use what you have. Spinach (150 g) adds color and nutrition. Adjust lemon to taste and keep a splash of pasta water for sauce sheen.

Step-by-step method

Cook pasta until al dente and reserve 1/2 cup water. Sauté garlic-free option with red pepper in olive oil, wilt spinach, add lemon zest and juice, combine with pasta, then stir in Parmesan and a splash of pasta water. Season and serve with extra Parmesan.

Ingredients

  • 200 g pasta
  • 150 g spinach
  • 2 tbsp olive oil
  • 30 g Parmesan cheese, grated
  • 1 lemon, zested and juiced
  • 1/4 tsp red pepper flakes
  • Salt to taste

Instructions

  1. Cook pasta in salted boiling water until al dente, reserving about 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large pan over medium heat.
  3. Add red pepper flakes and toast briefly until fragrant.
  4. Add spinach and sauté until wilted, about 2–3 minutes.
  5. Pour in lemon juice and zest, stir to combine.
  6. Add drained pasta to the pan, tossing to coat with spinach and oil.
  7. Add grated Parmesan and a splash of reserved pasta water to create a light sauce; toss until combined.
  8. Season with salt to taste and adjust lemon or pepper if needed.
  9. Serve immediately with extra Parmesan and a final drizzle of olive oil.

FAQs

Can I use a different greens instead of spinach? Yes. Kale or arugula work, but wilt them longer if needed.
Can I make this lactose-free? Use a dairy-free Parmesan alternative or nutritional yeast.
How should I store leftovers? Toss with a little oil to prevent sticking and refrigerate up to 1 day; reheat gently.