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Lemony Spinach Pasta with Chili and Parmesan
Quick lemony spinach pasta with chili and parmesan—ready in under 25 minutes for a light weeknight dinner.
Why this recipe works
A bright, quick pasta dish that makes a light lemony sauce with spinach, parmesan, and a hint of chili. It’s ideal for weeknights, servings 2–4, and works well for garlic-averse or quick-cleanup meals.
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Key takeaways
Ready in under 25 minutes
Minimal ingredients, maximal flavor
Customize heat with pepper flakes or more zest
Recipe guide
A bright, quick pasta dish that makes a light lemony sauce with spinach, parmesan, and a hint of chili. It’s ideal for weeknights, servings 2–4, and works well for garlic-averse or quick-cleanup meals.
A bright, speedy pasta with fresh lemon and spinach.
- Ready in under 25 minutes
- Minimal ingredients, maximal flavor
- Customize heat with pepper flakes or more zest
Ingredients overview
Main components: pasta, spinach, olive oil, lemon (zest and juice), parmesan, red pepper flakes, and salt. Quantities aim for 2–4 servings; adjust for taste.
Step-by-step guide
1) Boil salted water and cook pasta to al dente, reserve 1/2 cup pasta water. 2) Sauté spinach in olive oil with red pepper flakes until wilted. 3) Stir in lemon zest/juice. 4) Add pasta and a splash of pasta water, then Parmesan until glossy. Season to taste.
Tips for best results
Use fresh lemon juice and zest for brightness. Add extra pasta water to loosen sauce if needed. Finish with a drizzle of olive oil and extra grated parmesan at the table.
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
- Cook pasta in salted boiling water until al dente, reserving about 1/2 cup pasta water, then drain.
- Heat olive oil in a large pan over medium heat.
- Add red pepper flakes and toast briefly until fragrant.
- Add spinach and sauté until wilted, about 2–3 minutes.
- Pour in lemon juice and zest, stir to combine.
- Add drained pasta to the pan, tossing to coat with spinach and oil.
- Add grated Parmesan and a splash of reserved pasta water to create a light sauce; toss until combined.
- Season with salt to taste and adjust lemon or pepper if needed.
- Serve immediately with extra Parmesan and a final drizzle of olive oil.
FAQs
Can I make this dairy-free?
Skip the parmesan or substitute with a dairy-free cheese alternative.
Can I use other greens instead of spinach?
Yes, arugula or baby kale work, but wilt them briefly.
How do I adjust the heat?
Increase or decrease red pepper flakes to taste before tossing with pasta.