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Lemon Spinach Pasta with Chili and Parmesan
Quick lemon spinach pasta with chili and parmesan in 25 minutes. Fresh, light, and easy to customize.
Why this recipe works
A bright, quick pasta that pairs fresh lemon with earthy spinach, studded with chili and parmesan. Suitable for weeknight dinners, campus kitchens, or anyone needing a fast, flavorful vegetarian option.
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Key takeaways
Ready in about 25 minutes
Bright lemon with a gentle kick from chili
One-pot-style finish with light sauce
Recipe guide
A bright, quick pasta that pairs fresh lemon with earthy spinach, studded with chili and parmesan. Suitable for weeknight dinners, campus kitchens, or anyone needing a fast, flavorful vegetarian option.
A bright, quick pasta that lights up weeknights.
- Ready in about 25 minutes
- Bright lemon with a gentle kick from chili
- One-pot-style finish with light sauce
Ingredients overview
- 200 g pasta (plus variations if desired) - 150 g spinach - 2 tbsp olive oil - 30 g grated parmesan - 1 lemon (zest + juice) - 1/4 tsp red pepper flakes - Salt to taste
Method in brief
Cook pasta in salted water until al dente and reserve 1/2 cup of pasta water. Sauté spinach in olive oil with red pepper flakes until wilted. Add lemon zest and juice. Toss in pasta with a splash of pasta water and parmesan until glossy. Season and serve with extra parmesan and olive oil.
Tips and tweaks
Use a splash more pasta water if needed for silkiness. For more bite, increase chili or add pepper. Swap spinach for arugula or kale if desired.
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 without cheese?
Yes, omit parmesan for a dairy-free version; add a pinch of nutritional yeast for a cheesy note.
Can I prep components ahead?
Yes. Chop spinach and zest lemon in advance; cook pasta just before serving to keep it fresh.
What about gluten-free pasta?
Use your favorite gluten-free pasta and follow the same method.