Light Lemon and Spinach Spaghetti
This simple lemon and spinach spaghetti is incredibly tasty with the bright lemon flavor, hearty spinach and pinch of fresh Parmesan cheese.
This lemon spaghetti makes me joyful.
While not overly saucy (which is why I love it), this simple and quick lemon spaghetti is incredibly tasty with the bright lemon flavor, hearty spinach and perfect little pinch of fresh Parmesan cheese.
I’ve been making a variation of it for years and finally wrote down the amounts so I could share it with you.
This is my favorite go-to dish to make when:
a) what I had planned for dinner does not sound as good as it did whilst menu planning,
b) Brian has taken all the boys on a blessed Father and Sons campout and it’s just me and Cam hanging out (insert angels singing),
c) I want something a bit more elevated than PB&J for lunch (don’t worry, PB&J, I’ll always love you, but sometimes, you and I, we need a break)
d) a simple pasta dish is the one thing that will please the entire fam. And this does. Majorly.
It totally epitomizes what I love about food – how everyday ingredients come together to create something so delicious. And in a weird way, I think it’s like the dish that characterizes my food personality. This and caramel brownies, of course.
What To Serve With This:
You could make it more of a substantial meal by adding in a little grilled chicken or the like, but I usually don’t and instead serve it with lots of fresh fruit and vegetables, sometimes a little cottage cheese for extra protein, many times with steamed broccoli or roasted cauliflower, or often just by itself.
Super simple. Super fantastic.
One Year Ago: Cinnamon Roll Sugar Cookies
Two Years Ago: The Best Chicken Enchilada Soup
Three Years Ago: Creamy 5-Cup Fruit Salad
Light Lemon Spaghetti with Spinach
- 12 ounces spaghetti or angel hair pasta
- 2 tablespoons butter
- 4 cloves garlic, finely minced or pressed
- 6-9 cups coarsely chopped fresh baby spinach
- ¼ cup low-sodium chicken broth
- Zest of 1 lemon, about 1 teaspoon or so
- 6 tablespoons freshly squeezed lemon juice, from about 2 lemons
- ¼ cup freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil and cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water and set aside.
- While the noodles are boiling, in a large 12-inch nonstick skillet, heat the butter over medium heat until melted. Add the garlic and cook, stirring constantly, for 1-2 minutes, careful not to let the garlic burn.
- Toss in the chopped spinach and pour in the chicken broth. Simmer the mixture 2-3 minutes until the spinach is wilted. Toss in the cooked noodles, using tongs or two forks to lift the noodles up and over to distribute the spinach mixture.
- Add the lemon zest and juice. Toss the noodle mixture and heat through, 1-2 more minutes.
- Serve immediately with a sprinkle of fresh Parmesan cheese.
Recipe Source: from Mel’s Kitchen Cafe
39 Comments on “Light Lemon and Spinach Spaghetti”
I make this frequently when I have spinach that needs to be used up. It’s an excellent side dish to salmon or cod. Husband can’t do dairy so he uses nutritional yeast on his serving. It’s also good cold the next day. Thanks for sharing this one.
What is the serving size? What is the sodium for this dish?
It serves 4-6. I’m not sure about the sodium; sorry!
If you asked my 9-year-old, “What is the best meal your mom makes?” I guarantee it would be this dish. Even my lemon hating hubby loves it. In the spirit of full disclosure, I make this with broccoli instead of spinach because I can’t stand cooked greens. This comes together quickly and the leftovers go in lunches. Thank you for an amazing dish that my crew loves.
Your comment reminds me I need to make this more often!
Love it! Very simple yet tasty. We used butter and vegetable broth, doubling both ’cause we like saucy. Sauted crushed red pepper flakes along with the garlic for a bit of heat. We’ll definitely be enjoying this again. Thanks!
I just have to leave a review on this one because I make it ALL the time for my family and we absolutely love it! We vary the vegetables, sometimes add chicken— most recently add a couple tablespoons of cream, and made it with chicken sausage, asparagus, peppers, and sun-dried tomatoes, whole wheat angel hair and it was amazing! ( I usually think whole-wheat pasta is a bit too heavy, but angel hair worked great!) Thanks for another one that is truly tried and true, and so fast and easy, to boot!!
Have you ever tried this with spaghetti squash? I’ve got one sitting on my counter I need to use, and so I’m looking for something new to try. I don’t have zucchini, so I can’t do the other dish I found on your site. Any suggestions?
I haven’t tried this with spaghetti squash but I’m sure it would work!
Fantastic recipe. I made this with a cheesy pesto stuffed prosciutto wrapped chicken & it was delicious. Such a nice, light, fresh tasting dish!
This would taste great with zucchini noodles!
I make them all the time with my Vegetti and I promise I can’t tell the difference between pasta and zucchini.
I tried to find this in the pasta section, but it doesn’t look like its there. Had to go back in your previous posts. Just thought you should know! Making it again tonight!
Thanks for the heads up, Sarah – just added it to the Pasta section!
I fixed this tonight and it was really good. Totally different from anything I typically make. One of my daughters decided to become a vegetarian a couple of months ago and that is what led me to pin and try this recipe. Glad I did. Thank you!
Oh my word Mel, Brian made this for me tonight with some sliced roasted chicken on top and it was so good! I want to go back for more, but would have to do another Turbo workout to justify it and I’m too tired for that. I think having good spaghetti noodles is key! Just wanted to thank you for another truly super fantastic dish!
So would this be as tasty with whole wheat pasta? It seems like some of the lightness of the dish would be lost, but that’s all I have in my pantry currently…
Emily Marie – I rarely use whole wheat pasta because I don’t like the density of it, but it’s surely worth experimenting. Good luck!
Declared a success by 2 parents and 3 little boys!
I am making it tonight with arugula! I love, love, love arugula especially with lemon an Parmesan!
Quick, easy, and so delicious! I made this tonight and added shrimp for my meat loving husband and it seriously tasted like an “Olive Garden” entree. I was a little shocked myself after tasting this dish that it really did come out of my kitchen. You are so talented, Mel, and your creations are always my family’s favorites.
You saved me! It was a Friday night with no dinner plans and dinner due in half an hour. I went to your site and there it was–magic! I actually had all the ingredients (minus the spinach–no love lost there). It was even better reheated in the microwave the next day as the butter oils spread and made it very moist. Thanks!
I made this for dinner last night with broccoli since I didn’t have any spinach. It was wonderful!
This looks so yummy…sometimes the most simple recipes are the most delicious!
THANK YOU for posting this! I made it tonight for dinner and added some chicken. I am in my first trimester of pregnancy and this is the first meal in WEEKS that I have been able to eat a whole plate of without gagging! Sorry, that’s gross but I’m sure you can probably relate. This was so good. Another winner!
Mel, I just wanted to let you know that you make my job much easier. I’m a RD and over the last two years after discovering your blog, I have sent countless people to your site for some specific recipes for them to try and I always get great feedback. Thanks for taking the time to help others discover that cooking from scratch is simple, tasty and so much better for them.
This sounds wonderful! Have you ever tried adding shrimp?
Rebecca – I haven’t but I bet it would be amazing to add shrimp!
I bet this pasta would be delicious with tuna. I occasionally make your white bean and tuna salad for lunch, and love the lemon with the tuna. Thanks for all your great recipe ideas.
Just tried it last night and it was a hit! I added grilled chicken with lemon pepper seasoning and my husband & I gobbled it up. Such a refreshing change and lighter than a red sauce. Will make again!
Made this tonight and I’m in loooooove! Thanks!
This looks delicious! And now I know what to do with that giant tub of spinach that was so cheap at Costco…
This looks so simple and SO delicious
My husband taught me to put a little splash of olive oil in with the pasta water so when straining the noodles, they don’t stick, and there is no need to rinse. Thought this might help! 🙂
I loooove your recipes! Blessings.
Love the new menus. They include many of my very favorite recipes from your site. We especially love the healthy oatmeal chocolate chip cookies!
You knocked it out of the ballpark with your healthy menu plans. Thanks for making whipping up great healthy meals for my family so easy!
This spaghetti sounds dreamy! love this recipe!
If I could get kiddos to eat one of their favorite foods, spaghetti alongside spinach I’d be a happy woman! 🙂
I love making a dish similar to this, too! I use garlic infused olive oil instead of butter and garlic, but I’m sure your butter version is awesome!
This makes me happy! 🙂 Hubby will HAVE to have pork chops on the side to make him happy. Your creations are the best and our favorites. This sounds and look so yummy. Thank you.