This creamy lemon spinach spaghetti is a fresh, vibrant pasta dish that combines zesty lemon, tender spinach, and fragrant basil into a silky, healthy sauce. It’s quick, wholesome, and perfect for weeknight dinners.
Why You’ll Love This Recipe
- Bright, fresh lemon flavor with a creamy texture
- Packed with spinach and herbs for a healthy boost
- Ready in under 30 minutes
- Family-friendly and vegetarian
- Uses simple pantry ingredients
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 (9-ounce) package baby spinach (about 8 cups)
- 2 cups fresh basil leaves, plus more for garnish
- 7 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 medium garlic cloves
- 1/2 teaspoon salt
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup walnuts, toasted and chopped
- 1/8 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
- In a blender, combine spinach, basil, olive oil, lemon juice, garlic, and salt. Blend until smooth and vibrant.
- Return pasta to the pot and add the spinach sauce. Toss to coat evenly.
- Add reserved pasta water gradually to loosen the sauce as needed.
- Divide into bowls and top with cheese, walnuts, pepper, and lemon zest. Garnish with basil.
Tips & Tricks
- Toast walnuts in a dry pan for deeper flavor
- Add more pasta water for a silkier sauce
- Swap walnuts for almonds or pine nuts
- Use fresh lemon juice for best taste
- Blend thoroughly for a smooth creamy texture
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Italian-inspired
- Difficulty: Easy
- Diet: Vegetarian
Notes
- Add grilled chicken or shrimp for extra protein
- Use gluten-free pasta if needed
- Sprinkle chili flakes for heat
Nutrition (Approximate per serving)
- Calories: 420
- Protein: 12g
- Carbs: 52g
- Fat: 18g
FAQ
Can I make creamy lemon spinach spaghetti vegan?
Yes, replace cheese with nutritional yeast or vegan parmesan.
Can I store the sauce separately?
Absolutely, refrigerate for up to 3 days.
What pasta works best?
Spaghetti is ideal, but linguine or fettuccine also work well.
Can I freeze the sauce?
Yes, freeze for up to 1 month, though texture may slightly change.
Is this recipe kid-friendly?
Yes, the mild creamy flavor is great for kids.
Storage
- Fridge: Store in airtight container for up to 3 days
- Freezer: Freeze sauce only for up to 1 month
- Reheat: Warm gently with a splash of water or olive oil
Similar Recipes
Creamy Lemon Spinach Spaghetti Recipe
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 9-ounce package baby spinach (about 8 cups)
- 2 cups fresh basil leaves plus more for garnish
- 7 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 medium garlic cloves
- 1/2 teaspoon salt
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup walnuts toasted and chopped
- 1/8 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain.
- In a blender, combine spinach, basil, olive oil, lemon juice, garlic, and salt. Blend until smooth and vibrant.
- Return pasta to the pot and add the spinach sauce. Toss to coat evenly.
- Add reserved pasta water gradually to loosen the sauce as needed.
- Divide into bowls and top with cheese, walnuts, pepper, and lemon zest. Garnish with basil.
Notes
- Add grilled chicken or shrimp for extra protein
- Use gluten-free pasta if needed
- Sprinkle chili flakes for heat
Conclusion
This creamy lemon spinach spaghetti is proof that simple ingredients can create bold, fresh flavors. It’s quick, nourishing, and perfect for any day of the week.