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Lemon spinach pasta on a white plate served with a silver fork with a white background.

Lemon Spinach Pasta (15-Minute Recipe)

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  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan


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!


Units Scale

  • 8 oz choice of pasta (I prefer long noodles such as linguine, spaghetti, cappellini or fettuccine)
  • 1/4 cup extra virgin olive oil
  • 1 shallot, diced
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon crushed red pepper chili flakes
  • 4 cloves garlic, peeled and minced
  • 1/2 tablespoon maple syrup
  • 1 small lemon, zested and juiced
  • 2 handfuls spinach, roughly chopped
  • handful fresh basil leaves, cut into ribbons


  1. Begin cooking the pasta. Bring a large pot of water to a boil and cook pasta 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 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. Add the strained pasta to the 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.

  • Prep Time: 5
  • Cook Time: 10
  • Category: Pasta
  • Method: Stovetop