Spinach Pasta with Za’atar, Lemon, and Parsley

This spinach pasta with za’atar, lemon, and parsley is a fresh, flavorful, and easy-to-make weeknight pasta. Garlic, olive oil, and Parmesan add rich, savory depth to this vibrant, healthy pasta dish.

Ingredients

• ½ pound spaghetti (or other long, thin pasta)
• Kosher salt, for pasta water
• ½–¾ cup extra virgin olive oil
• 5–6 large garlic cloves, minced
• 12 ounces baby spinach
• 1 tsp red pepper flakes
• 3–4 tbsp za’atar, divided
• ½–1 cup grated Parmesan cheese, plus more for garnish
• 1 lemon, zested and juiced
• 1 cup chopped fresh parsley

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Instructions

Cook the Pasta

1. Bring a large pot of water to a boil and season generously with kosher salt.
2. Add the pasta and cook according to package instructions until al dente (about 8–9 minutes).
3. Reserve 2 cups of pasta water, then drain the pasta.

Prepare the Garlic and Spinach

1. In a large skillet, warm olive oil over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
3. Add lemon juice and about ½ cup of the reserved pasta water.
4. Add the spinach in batches, stirring to wilt each portion and seasoning lightly with salt. This should take about 5 minutes.
5. Stir in red pepper flakes and 1 tablespoon of za’atar.

Combine Pasta and Sauce

1. Add the cooked pasta to the skillet with the spinach mixture.
2. Toss to combine, then add the remaining za’atar, Parmesan cheese, lemon zest, and parsley.
3. If the pasta seems dry, drizzle a bit more olive oil or add a splash of reserved pasta water until glossy and well-coated.

Serve

• Plate the pasta and top with extra Parmesan and za’atar as desired.

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Why You’ll Love This Recipe

This pasta is fresh, vibrant, and full of bright flavors from lemon, za’atar, and parsley. It’s quick to prepare, light yet satisfying, and perfect for a weeknight dinner or a casual gathering.

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Tips

• Garlic: Don’t let it burn—burnt garlic can taste bitter.
• Spinach: Add in batches for even wilting and flavor distribution.
• Za’atar: Taste and adjust—its earthy, tangy flavor is key to this dish.
• Pasta Water: Use it to adjust the sauce consistency; it helps the olive oil and cheese coat the pasta evenly.

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Variations and Substitutions

• Pasta Choice: Swap spaghetti for linguine, fettuccine, or penne.
• Greens: Use baby kale or Swiss chard instead of spinach for a heartier dish.
• Cheese: Pecorino Romano can replace Parmesan for a sharper flavor.
• Add Protein: Grilled chicken, shrimp, or chickpeas make this pasta a complete meal.

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FAQs

Q: Can I make this ahead of time?
Yes. Cook the pasta slightly under al dente, then store the pasta and spinach mixture separately. Reheat gently on the stovetop with a splash of water or olive oil.

Q: Is this recipe vegan?
To make it vegan, omit the Parmesan cheese or substitute with a plant-based alternative.

Q: Can I adjust the spice level?
Yes. Reduce or omit the red pepper flakes to make it milder, or add extra for more heat.

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Serving and Suggestions

• Serve immediately for the freshest flavors.
• Pair with a crisp white wine or sparkling water with lemon.
• Garnish with extra za’atar and a squeeze of fresh lemon for an added flavor boost.
• Serve alongside a simple green salad or crusty bread to complete the meal.