Vegetarian Spaghetti with Lemon-Spinach Sauce Recipe

why make this recipe

Vegetarian Spaghetti with Lemon-Spinach Sauce is a delightful dish that brings fresh flavors to your table. It’s quick to prepare and packed with nutrients, making it perfect for a weeknight dinner or a special occasion. The vibrant combination of lemon and spinach adds a bright touch to the pasta, while the creamy sauce made from Parmesan and reserved pasta water gives it a rich, satisfying character. Plus, it’s a healthy option that appeals to vegetarians and non-vegetarians alike!

how to make Vegetarian Spaghetti with Lemon-Spinach Sauce

Ingredients :

Spaghetti: 1 lb (450g) of high-quality spaghetti or your favorite long pasta like linguine or fettuccine.
Fresh Baby Spinach: 10 oz (about 280-300g), washed thoroughly. This seems like a lot, but it wilts down significantly.
Garlic: 4-6 cloves, minced. Feel free to adjust based on your love for garlic!
Extra Virgin Olive Oil: 1/4 cup (60ml), plus extra for drizzling.
Lemon: 1 large, for both zest and juice. This is the star of the show, so a fresh, juicy lemon is a must.
Vegetable Broth: 1/2 cup (120ml).
Parmesan Cheese: 1/2 cup (50g), freshly grated, plus more for serving. For a truly vegetarian version, ensure your Parmesan is made with microbial or vegetable-based rennet.
Pine Nuts: 1/4 cup (35g), toasted.
Red Pepper Flakes: 1/4 to 1/2 teaspoon, optional for a little kick of heat.
Salt: To taste (for pasta water and sauce).
Freshly Ground Black Pepper: To taste.

Directions:

Prep the Ingredients: Before you start cooking, get everything ready. Mince the garlic, wash the spinach, zest and juice the lemon into separate small bowls, and measure out your olive oil and broth. Grate your Parmesan cheese. Having everything prepared prevents any frantic searching while the garlic is sizzling.
Toast the Pine Nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Watch them carefully, shaking the pan every 30 seconds or so. They will go from pale to golden brown in just 2-3 minutes. As soon as they are fragrant and lightly colored, remove them immediately to a plate to cool. They can burn in an instant!
Cook the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea). This is your only chance to season the pasta itself. Add the spaghetti and cook according to package directions until al dente. This is crucial; the pasta will cook a little more in the sauce, and you want it to have a pleasant bite.
Reserve Pasta Water: Just before you drain the pasta, use a mug or a heatproof measuring cup to reserve about 1.5 cups of the starchy cooking water. This cloudy, starchy water is the secret to a creamy sauce without any cream. Do not skip this step!
Cook the Spinach Sauce: While the pasta is in its final minutes of cooking, heat the 1/4 cup of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds until fragrant. Be very careful not to let the garlic brown or it will become bitter. You just want to soften it and release its aroma.
Add the Spinach: Add the entire 10 ounces of fresh spinach to the skillet. It will look like an impossible amount, but don’t worry. Use tongs to gently turn the spinach in the hot oil. It will begin to wilt down significantly within 2-3 minutes. Continue to turn it until all the spinach is wilted and a vibrant green.
Mix in Broth and Lemon: Pour in the 1/2 cup of vegetable broth and the juice of one lemon. Stir everything together and let it simmer for about a minute to allow the flavors to meld. Season with a pinch of salt and a few grinds of black pepper.
Combine Pasta and Sauce: Drain the al dente pasta (do not rinse it!) and immediately add it to the skillet with the spinach sauce. Use your tongs to toss the spaghetti thoroughly, coating every strand with the garlic, lemon, and spinach.
Create the Creamy Sauce: Now for the magic. Reduce the heat to low. Add the grated Parmesan cheese and about 1/2 cup of the reserved pasta water. Toss vigorously and continuously. The starch from the water will combine with the olive oil and Parmesan to create a beautifully creamy, glossy sauce that clings to the pasta.
Adjust the Consistency: If the sauce looks too thick, add another splash of pasta water, a tablespoon at a time, until it reaches your desired consistency. If it looks too thin, continue tossing over low heat for another minute to let it thicken slightly.
Finish Off the Dish: Turn off the heat. Stir in the lemon zest. This final addition adds a bright, floral aroma that cooking would destroy. Taste the pasta and adjust the seasoning. Does it need more salt? A bit more pepper? Another squeeze of lemon? Now is the time to perfect it.

how to serve Vegetarian Spaghetti with Lemon-Spinach Sauce

Serve your Vegetarian Spaghetti with Lemon-Spinach Sauce immediately. You can top it with extra grated Parmesan cheese and a sprinkle of toasted pine nuts for added crunch. A drizzle of good quality extra virgin olive oil and a few red pepper flakes can add a lovely finishing touch. Pair it with a simple green salad for a light meal.

how to store Vegetarian Spaghetti with Lemon-Spinach Sauce

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta in a skillet with a splash of water or broth over low heat until heated through. You may need to add a bit more olive oil or cheese to get the sauce creamy again.

tips to make Vegetarian Spaghetti with Lemon-Spinach Sauce

Use Fresh Ingredients: Fresh garlic, spinach, and lemon enhance the flavors in this dish, making a big difference.
Don’t Skip the Reserved Pasta Water: This starchy water is essential for achieving a creamy texture in the sauce.
Experiment with Protein Additions: You can add chickpeas or white beans for extra protein while keeping the dish vegetarian.

variation

You can add some cherry tomatoes for a burst of sweetness or swap out the pine nuts for walnuts or almonds if you prefer different nuts. Additionally, if you want a more hearty meal, consider adding sautéed mushrooms or artichokes.

FAQs

Can I make this dish gluten-free?
Yes! Use gluten-free pasta in place of regular spaghetti.
Can I make it vegan?
Absolutely! Substitute the Parmesan cheese with a plant-based alternative or nutritional yeast for a cheesy flavor without dairy.
What can I serve with this pasta?
This dish pairs well with a simple green salad, garlic bread, or roasted vegetables for a complete meal.