Healthy, Tangy and Full of Flavor.
Lemon-Spinach Spaghetti is a light and refreshing pasta dish that brings together the tangy base of lemon with beautifully sautéed spinach. Garlic adds a subtle depth of flavor, while olive oil provides a silky finish. For added texture and flavor, sprinkle some chopped walnuts and grated parmesan on top. This dish is not only quick and easy to prepare but also packed with nutrients, making it a perfect option for a simple, healthy weeknight dinner or a light lunch.
Lemon-Spinach Spaghetti Ingredients
- ½ pound Whole wheat Spaghetti (250g)
- 2 cups Baby Spinach (fresh)
- 1 Tablespoon Extra-virgin Olive Oil
- 5 Garlic cloves, thinly sliced
- 1 cup Water (you will use the same that cooked the pasta)
- 1 teaspoon Vegetable Bouillon
- 2 Tablespoons Lemon juice
- ¾ cup Cooking cream (180ml – I normally use low fat)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ cup Grated Parmesan to taste (plus a bit more to garnic)
- Walnuts (to garnish)
How to Make the Best Lemon-Spinach Spaghetti
- In a deep pot, add boiling water and 1 teaspoon of salt. Once the water is boiling, add the spaghetti and cook according to package instructions.
- Once the spaghetti is ready, get 1 cup of water for later, drain the rest.
- In a pan on high-medium heat add the olive oil garlic. Cook it for about 1 minute.
- Add the 1 cup boiling water, vegetable bouillon, salt, black pepper and lemon juice. Bring to to a boil and simmer over low-medium heat for about 5 minutes or until the water is reduced to about half.
- Add the spinach and cook for about a minute. Add the cooking cream and parmesan. Stir it well for about 30 seconds.
- Add the cooked pasta to the pan and mix it well, until the whole pasta is covered with the sauce.
- Garnish it with grated parmesan and pieces of walnuts and serve it immediately.
Recipe Tips
- I highly recommend using whole wheat spaghetti for this recipe, it just fits better with this dish.
- Save some of the starchy pasta water before draining. Adding a bit to the lemon sauce helps it cling to the pasta and creates a creamier texture.
Other Recipes Featuring Spinach
Lemon-Spinach Spaghetti
Healthy, Tangy and Full of Flavor.
Servings: 2
Ingredients
- ½ pound Whole wheat Spaghetti (250g)
- 2 cups Baby Spinach (fresh)
- 1 Tablespoon Extra-virgin Olive Oil
- 5 Garlic cloves, thinly sliced
- 1 cup Water (you will use the same that cooked the pasta)
- 1 teaspoon Vegetable Bouillon
- 2 Tablespoons Lemon juice
- ¾ cup Cooking cream (180ml – I normally use low fat)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ cup Grated Parmesan to taste (plus a bit more to garnic)
- Walnuts (to garnish)
Instructions
- In a deep pot, add boiling water and 1 teaspoon of salt. Once the water is boiling, add the spaghetti and cook according to package instructions.
- Once the spaghetti is ready, get 1 cup of water for later, drain the rest.
- In a pan on high-medium heat add the olive oil garlic. Cook it for about 1 minute.
- Add the 1 cup boiling water, vegetable bouillon, salt, black pepper and lemon juice. Bring to to a boil and simmer over low-medium heat for about 5 minutes or until the water is reduced to about half.
- Add the spinach and cook for about a minute. Add the cooking cream and parmesan. Stir it well for about 30 seconds.
- Add the cooked pasta to the pan and mix it well, until the whole pasta is covered with the sauce.
- Garnish it with grated parmesan and pieces of walnuts and serve it immediately
