Give pasta night a refresh using bright lemon flavor and fresh spinach in this tangy, flavorful and naturally sweet spring pasta dish. It pairs simple, whole ingredients with your choice of pasta and is ready to serve in just 15 minutes!
As the beautiful spring weather rolls in, my mind immediately jumps to how I can incorporate as much fresh citrus into my meals as possible, and that includes pasta!
Pasta is primarily thought of as comfort food for tomato-based or creamy rich sauces, but it also has the ability to be prepared in a light and refreshing way, such as with fresh pesto or served as pasta salad.
My new favorite way to enjoy warm weather pasta is with this refreshingly simple lemon pasta recipe! Instead of a luxuriously creamy cashew-based sauce like the one used in my vegan pasta al limone, here I use a savory olive oil base that has a naturally sweet element from the lemon.
The tangy addition of lemon zest and juice is balanced out by the olive oil, garlic, shallot and spicy red pepper chili flakes. The spinach and basil add an element of spring freshness and the entire dish is enhanced by the sweetness of the maple syrup.
It truly is incredible how much flavor is going on here using just a handful of ingredients!
Why You'll Love this Lemon Spinach Pasta
- Delicious, fresh flavor
- Light yet satisfying
- Super quick - the entire dish can be prepared while the pasta cooks!
- Simple pasta recipe - perfect for busy weeknights and quick dinners
- Kid-friendly
- Healthy and nutritious
- Accommodates most dietary restrictions - vegan, gluten-free, nut-free and soy-free
Ingredients
These simple ingredients are all ones you may already have on hand, so this is definitely a dish that doesn't require planning ahead. See the recipe card at the end of the post for quantities.
- Choice of pasta: I prefer long pasta noodles in this dish such as linguine, spaghetti, fettuccine or cappellini, although any kind of pasta will do. I use gluten-free pasta made from quinoa, brown rice or chickpeas.
- Lemon: I use both the juice and the zest of a whole lemon for brightness and tang.
- Spinach: for sweet spring flavor and texture. Roughly chop fresh baby spinach leaves just before adding to the pasta to avoid those long chewy stems and ensure more even bites.
- Extra virgin olive oil
- Shallot
- Garlic: I use 4 garlic cloves because I love it so much, but you can definitely scale it back a little for less garlic flavor!
- Seasonings: salt and red pepper chili flakes.
- Maple syrup: adds a hint of sweetness.
- Fresh basil: to cut into ribbons and use as a garnish so it doesn't lose its flavor by being cooked down.
The combination of the shallot, garlic, olive oil, salt, red pepper flakes and maple syrup makes a great base for adding spicy, sweet and savory Italian flavor to essentially any dish.
How to Make Lemon Spinach Pasta
1. Begin cooking the pasta. Cook pasta in a large pot of boiling water according to package instructions.
2. Sauté the shallots and garlic. While the pasta cooks, heat a 12-inch cast iron skillet over medium heat. Add the olive oil, shallots, salt and red pepper flakes and sauté for 5 minutes. Then turn the burner to low, add the garlic and maple syrup and sauté for an additional 3 minutes.
3. Strain the cooked pasta and add to skillet. Add the zest and juice of the lemon as well.
4. Toss with spinach. Turn off the burner and add in the roughly chopped spinach. Toss well with tongs until the spinach is slightly wilted.
5. Serve hot and garnish. Garnish with basil leaves, more lemon zest, crushed red pepper flakes and a drizzle of olive oil.
Modifications and Additions
This recipe packs in so much flavor on its own, but I encourage you to modify or add to it depending on what you're craving!
Pasta: Add a boost of plant-based protein by using quinoa or chickpea pasta.
Garnishes: Add vegan parmesan cheese, black pepper, pine nuts or fresh herbs.
Greens: Low on spinach? Feel free to swap it out for kale or other leafy greens.
Serving Suggestions
I love serving this dish as an entrée following a spinach arugula salad or simple side salad.
It also pairs wonderfully with the following veggie sides:
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for 3-5 days.
Reheat on the stovetop for a couple of minutes or in the microwave and garnish with fresh basil and a splash of lemon juice to bring back some brightness.
For best results, when you drain pasta it is always a good idea to save some of the reserved pasta water to add to leftovers when reheating.
Health Benefits of Lemons and Spinach
Lemons are a rich source of vitamin C which supports the immune system and aids in skin health. It also helps with iron absorption, which is perfect for when paired with the iron-rich spinach!
Spinach, in addition to offering iron, is a rich source of vitamins A, C and K, magnesium, manganese and folate.
I hope you enjoy this flavorful spring pasta dish! It is a total crowdpleaser, especially given it uses mostly pantry ingredients and is so quick and easy to make. If you try it please comment below or tag me on Instagram so I can follow along!
More Easy Pasta Recipes for Spring
More Vegan Lemon Recipes
- Creamy Lemon Smoothie
- Easy Fresh Squeezed Lemonade
- 5-Minute Lemon Herb Tahini Sauce
- Lemon Bars (gluten-free)
- Lemon Coconut Energy Bites (gluten-free)
- Soft-Baked Lemon Cookies (gluten-free)
Lemon Spinach Pasta (15-Minute Recipe)
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Total Time: 15 minutes -
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Yield: 4 -
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Diet: Vegan
Total Time:
Yield:
Diet:
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Pin RecipeDescription
Give pasta night a refresh using bright lemon flavor and fresh spinach in this naturally sweet spring pasta dish. It pairs simple, whole ingredients with your choice of pasta and is ready to serve in just 15 minutes!
Ingredients
- 8 oz choice of pasta (I prefer long noodles such as linguine, spaghetti, cappellini or fettuccine)
- ¼ cup extra virgin olive oil
- 1 shallot, diced
- ¾ teaspoon fine salt
- ¼ teaspoon crushed red pepper chili flakes
- 4 cloves garlic, peeled and minced
- ½ tablespoon maple syrup
- 1 small lemon, zested and juiced
- 2 handfuls spinach, roughly chopped
- handful fresh basil leaves, cut into ribbons
Instructions
- Begin cooking the pasta. Bring a large pot of water to a boil and cook pasta according to package instructions.
- Sauté the shallots and garlic. While the pasta cooks, heat a 12-inch cast iron skillet over medium heat. Add the olive oil, shallots, salt and pepper flakes and sauté for 5 minutes. Then turn the burner to low, add the garlic and maple syrup and sauté for an additional 3 minutes.
- Add the strained pasta to the skillet. Add the zest and juice of the lemon as well.
- Toss with spinach. Turn off the burner and add in the roughly chopped spinach. Toss well with tongs until the spinach is slightly wilted.
- Serve hot and garnish. Garnish with basil leaves, more lemon zest, crushed red pepper flakes and a drizzle of olive oil.
Equipment
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Prep Time: 5![]()
Cook Time: 10![]()
Category: Pasta![]()
Method: Stovetop
Category:
Method:The post Lemon Spinach Pasta (15-Minute Recipe) appeared first on Eating by Elaine.