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Lemony Spinach Pasta with Chili and Parmesan
Quick lemony spinach pasta with chili and Parmesan—ready in 20 minutes, perfect for weeknights.
Why this recipe works
This lemony spinach pasta is a quick, bright weeknight dish that comes together in about 20 minutes. It suits pescatarians and anyone who wants a light pasta with fresh greens and a little heat.
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- lemon pasta with spinach
- parmesan pasta quick dinner
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- pasta with red pepper flakes
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- 30g parmesan pasta
Key takeaways
20-minute meal that's easy to double for leftovers
Bright citrus pairs with Parmesan for a fresh finish
Adjust heat with red pepper flakes to taste
Recipe guide
This lemony spinach pasta is a quick, bright weeknight dish that comes together in about 20 minutes. It suits pescatarians and anyone who wants a light pasta with fresh greens and a little heat.
A bright, quick pasta ready in about 20 minutes.
- 20-minute meal that's easy to double for leftovers
- Bright citrus pairs with Parmesan for a fresh finish
- Adjust heat with red pepper flakes to taste
Ingredients overview
Basic outline: pasta, spinach, olive oil, lemon, Parmesan, and red pepper flakes. Salt to taste. Pro tip: reserve a splash of pasta water to loosen the sauce.
Step-by-step guide
Cook pasta in salted water until al dente, reserving 1/2 cup pasta water. Toast red pepper flakes in olive oil, wilt spinach, add lemon juice and zest. Toss with pasta, add Parmesan and a splash of pasta water to emulsify. Season and serve with extra Parmesan.
Nutritional tips and tweaks
Use whole-wheat pasta for extra fiber, or add a handful of cherry tomatoes for brightness. For a lighter version, use less Parmesan and more lemon juice; for extra heat, increase red pepper flakes.
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, you can omit Parmesan, but it will be less creamy and rich.
Can I freeze leftovers?
Best eaten fresh; you can store in fridge up to 2 days and reheat gently.
What if I don’t have spinach?
Kale or arugula can be substituted, but cooking times may differ slightly.