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Lemon Spinach Pasta with Chili and Parmesan
Quick lemon spinach pasta with chili and parmesan. Ready in under 25 minutes and serves 2-3.
Why this recipe works
A bright, quick pasta dish featuring lemon, spinach, chili and Parmesan. Perfect for weeknights, or when you want something light yet satisfying.
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Key takeaways
Uses pantry staples for a fast, flavorful meal
Balanced lemony greens with a hint of heat
cooks in about 22 minutes from start to finish
Recipe guide
A bright, quick pasta dish featuring lemon, spinach, chili and Parmesan. Perfect for weeknights, or when you want something light yet satisfying.
A bright, quick weeknight pasta you can whisk together in under 25 minutes.
- Uses pantry staples for a fast, flavorful meal
- Balanced lemony greens with a hint of heat
- cooks in about 22 minutes from start to finish
Ingredients at a glance
Pasta (200 g × 5 + 150 g spinach × 3 + 150 g spinach), olive oil (2 tbsp × 9), Parmesan (30 g × 9), lemon × 1, red pepper flakes (1/4 tsp × 9), salt. Adjust ratios to serve.
Method in brief
Boil salted pasta until al dente, reserve 1/2 cup water, drain. Toast red pepper in oil, wilt spinach, add lemon zest/juice. Toss with pasta, add Parmesan and splash pasta water to emulsify. Season and serve with extra cheese and oil.
Serving tips
Taste and adjust salt, pepper, and lemon. Plate with extra Parmesan and a drizzle of olive oil. Ideal with crusty bread and a green salad.
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 gluten-free?
Yes. Use gluten-free pasta and follow the same steps.
What if I don’t have lemon zest?
Use lemon juice only; you’ll lose some brightness but still tasty.
Can I add protein?
Wake it up with grilled chicken, shrimp, or white beans for a fuller meal.