30-Minute Lemon Pasta with Spinach

Ruth M. Moran

A bright, creamy pasta dish with a zesty lemon butter sauce and tender spinach.

Quick to prepare, nutrient-packed, and perfect for a satisfying weeknight meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 2 people

Equipment

1 Large saucepan
1 4-quart pot

Ingredients

½ lb spaghetti
2 lemons
½ cup pecorino romano finely grated
1 teaspoon black pepper
2 handfuls fresh spinach
2 cloves garlic crushed
2 tablespoons olive oil for spinach
3 tablespoons olive oil for lemon-cheese mixture
3 tablespoons unsalted butter

Instructions

Prepare the Lemon-Cheese Mixture: Start by taking one whole lemon and zesting it finely using a microplane or the fine side of a grater.
The zest will give the dish a vibrant, aromatic brightness.
Then, squeeze the juice from both lemons into a small bowl, making sure to remove any seeds. To the lemon juice and zest, add ½ cup of finely grated pecorino romano cheese.
Pour in 3 tablespoons of olive oil and gently mix until all ingredients form a smooth, slightly thick mixture.
Set this aside; it will become the creamy sauce that elevates your pasta.
Cook the Pasta to Al Dente: Fill a 4-quart pot with water and place it over high heat.
Once the water reaches a rolling boil, generously salt it—this will season the pasta from the inside.
Add ½ pound of spaghetti to the boiling water and cook according to the package instructions until al dente.
Stir occasionally to prevent sticking. Before draining, scoop out 1 cup of the starchy pasta water and set it aside; it will help achieve a creamy sauce later.
Drain the pasta and set it aside briefly.
Sauté the Garlic: Place a large saucepan over medium heat and add 2 tablespoons of olive oil. Once the oil is warm, add the crushed garlic cloves.
Sauté the garlic for 1–2 minutes, turning occasionally, until it develops a rich golden-brown color.
Be careful not to burn it, as burnt garlic will taste bitter.
Once browned, remove the garlic from the pan using a slotted spoon or tongs, leaving the fragrant garlic-infused oil in the pan.
Wilt the Spinach: Immediately add two generous handfuls of fresh spinach to the same saucepan with the garlic-infused oil.
Using a spatula or tongs, toss the spinach for about 1 minute until just wilted.
The spinach should remain bright green and tender, not mushy. Push the spinach to one side of the pan to make space for the next step.
Melt the Butter: Add 3 tablespoons of unsalted butter to the empty side of the pan.
Allow the butter to melt completely over medium heat, mixing it gently with the spinach to coat the leaves.
The combination of butter and olive oil will form the base of your luscious sauce.
Combine Pasta and Spinach: Add the drained spaghetti directly into the saucepan with the spinach and melted butter.
Toss carefully to combine, ensuring that each strand of pasta is coated with the buttery spinach mixture.
This step creates the perfect base for your creamy, lemony sauce.
Add Lemon-Cheese Sauce: Remove the pan from the heat to avoid scrambling the cheese. Pour the prepared lemon-cheese mixture over the warm pasta.
Slowly add ½ cup of the reserved pasta water and gently stir to combine.
The heat of the pasta and water will melt the cheese and create a smooth, creamy sauce.
If the sauce seems too thick, gradually add more reserved pasta water, one tablespoon at a time, until the desired creamy consistency is achieved.
Adjust Seasoning and Serve: Taste your pasta and season with 1 teaspoon of freshly ground black pepper.
You may also add a pinch of salt if needed. Give everything a final toss to ensure the flavors are evenly distributed.
Serve immediately on warmed plates, optionally garnishing with extra pecorino romano or a small drizzle of olive oil for a shiny finish.
Tips for the Perfect Texture: For the smoothest sauce, make sure the pecorino is finely grated.
Coarsely grated cheese can melt into small clumps instead of blending evenly.
Always remove the pasta from the heat before adding the lemon-cheese mixture; this prevents curdling and keeps the sauce silky.

Notes

Grate pecorino romano finely for a silky sauce; pre-grated cheese may clump.
Always remove the pasta from heat before adding the lemon-cheese mixture to prevent curdling.
Use freshly squeezed lemon juice and zest for the brightest flavor.
Save a cup of pasta water to adjust sauce consistency as needed.
Sauté garlic gently; avoid burning to prevent a bitter taste.
Wilt spinach quickly; overcooking will make it lose color and texture.