This quick and easy lemon spinach pasta uses a no-cook sauce so it’s easy and ready in just the time it takes to boil the pasta!
Why I love this lemon and spinach pasta
- This quick and easy lemon spinach pasta is one of my favourite lemon pasta recipes. The speedy secret of this pasta is that it uses a no-cook sauce. Even the spinach requires no cooking. Simply combine the sauce ingredients and the spinach with hot pasta, toss and enjoy.
- And this pasta has another secret to making it delicious. Adding a whole lemon to the pasta water while it comes to a boil, infuses some lemon flavour right into the pasta. When the whole lemon is removed before adding the pasta, let it cool, then juice it for the sauce. You’ll be amazed at how much juice comes out of it!
Ingredients and substitutions
A few notes about the key ingredients …
Crème Fraîche – Crème Fraîche is recommended, if you have it on hand. I regularly make my own Crème Fraîche. It keeps a long time in the fridge! If you don’t, here are some substitution ideas …
You could also substitute mascarpone if you have that on hand. Finally, a decent substitute would be heavy whipping cream mixed with a bit of full-fat sour cream.
How to make Crème Fraîche: Simply combine 1 cup heavy, whipping cream with 2 Tbsp buttermilk in a jar. Cover loosely and let stand on your counter for 8-24 hours, until thickened. You could do this in the morning and have it ready to enjoy by dinner time!
Spinach – As for the spinach, go with baby spinach or small, fresh spinach leaves roughly chopped, to ensure it wilts well with just the heat of the pasta. Have arugula? Go ahead and use that instead of the spinach.
Pasta – I love this sauce with a long pasta such as spaghetti, linguini or angelhair pasta. That said, any pasta will work just fine.
How to make lemon and spinach pasta
- Remove the zest from half a lemon, then fill a large pot with water, add the whole lemon and bring it to a boil.
- While the water is boiling, stir together the sauce ingredients in a small bowl.
- Add the sauce to a cold skillet on the stovetop.
- Add the spinach to the same cold skillet and let sit for now.
- When the water is boiling, remove the lemon and reserve. Salt the water and add the pasta to cook.
- When the lemon has cooled, cut it in half and juice it, straining out and discarding the seeds and pulp.
- When the pasta is cooked, use tongs to transfer the hot pasta to the skillet with the sauce and spinach. Turn the heat on under the skillet to medium heat and add a bit of pasta cooking water to the skillet.
- Toss the pasta with the sauce and spinach, then drizzle with the lemon juice.
- Cook the pasta briefly in the skillet, then serve immediately.
Recipe video
Recipe tips!
- I prefer not to drain my pasta. I have always hated carrying a heavy pot of boiling water across the kitchen! That said, if you prefer to drain, do remember to save some of the pasta water before draining and then, rather than having another pot to wash, return the pasta to the now empty pot you used to boil the pasta and add the sauce, spinach and lemon juice to the hot pasta and toss.
How to serve lemon spinach pasta
Serve the lemon pasta seasoned with some salt and pepper and garnished with additional Parmesan cheese. Add some red pepper flakes, if you like.
Lemon spinach pasta is lovely served with a side salad or a steamed green vegetable, such as green beans, broccoli or broccolini.
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Get the Recipe: Lemon Spinach Pasta
Ingredients
- 1 whole lemon, scrubbed to clean
- 6 oz spaghetti, linguini or similar long pasta, about 2 servings
Sauce:
- 1/3 cup Crème Fraîche, *see Note 1 below for substitutions
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- Zest from 1/2 of the whole lemon
- Salt and freshly ground pepper
To serve:
- 2 cups baby spinach, or larger spinach, chopped
- Juice from the 1 whole lemon above
- Salt and freshly ground pepper
- Red pepper flakes
Instructions
- Tip! The base recipe is for 2 servings. Double or triple the recipe as needed to feed more (use the 2X or 3X buttons at the top of the recipe card to adjust the ingredients). Be sure not to cook too much pasta or you'll find there isn't enough sauce.
- Scrub the whole lemon, then remove the zest from about 1/2 of the whole lemon and set the zest aside for the sauce. Add the whole lemon to a large pot of water and bring the water with the lemon to a boil over high heat. Once the water boils remove the lemon and set it aside to cool. Add salt to the boiling water, then add the pasta. Cook the pasta to al dente according to the package directions.
- Tip! I prefer not to drain my pasta as I hate carrying a heavy pot of hot water across my kitchen. If you prefer to drain your pasta, be sure to reserve some of the pasta-cooking water before draining. Then, instead of dirtying another pot, return the drained pasta to the same pot and add the sauce and spinach to the pasta and toss.
- Meanwhile, stir together the crème fraîche, Parmesan cheese, lemon zest, salt and pepper in a small bowl. Add the sauce mixture to a cold skillet on the stovetop. Prepare your spinach and add it to the skillet as well. Let stand until the pasta is cooked.
- When the boiled lemon is cool enough to handle, cut it in half and juice the lemon. Pour the lemon juice through a strainer into a small bowl, to remove seeds and pulp. Set aside.
- When the pasta is cooked, use tongs to remove the cooked pasta to the skillet with the sauce and spinach. Turn the heat on under the skillet to medium heat. Add a few Tablespoons of the pasta-cooking water to the skillet and use tongs to toss the pasta with the sauce and spinach until the spinach begins to wilt. Drizzle the pasta with the lemon juice and toss to combine. Cook the pasta in the skillet briefly, adding a bit more pasta-cooking water to the skillet if the pasta seems dry. Season with salt and freshly ground pepper, to taste. Serve with additional freshly grated Parmesan, some red pepper flakes, if using and more freshly ground pepper.
Notes
More lemon pasta recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
The best lemon spinach pasta ever!!! I can’t tolerate much garlic and onion, so finding a great recipe like this without any garlic or onion is very exciting for me. I used the creme fraiche; I’ll be making this every week!
So glad you enjoyed this, Barrie! It’s one of my favourites. Simple, but always hits the spot :)
Another great recipe – this turned out very well, and really is quick and easy. Love the blog but not sure why the ads are now popping up in front of the recipe steps preventing me from reading the full recipe?
Hi Sue and glad you enjoyed this! Regarding the ad, I don’t have that happen to me. Can you tell me more so I can troubleshoot it for you. Is it the ad in the recipe card? Mobile or desktop (or both?) And what browser do you use? Thanks! – Jennifer
Just did some experimenting Sue and I could duplicate that in a mid-screen size (maybe you’re using an iPad?). I’ve emailed my ad provider to get that fixed. Thanks for the heads up!
Yes it’s on an iPad. (I can no longer cook without an iPad it seems. ? ) Thanks for looking into it!
No problem :) They should have it fixed soon. And I can’t cook without my iPhone, so I definitely get it.
Made this awhile back & am just getting around to commenting!
The dish was so easy to prepare and was outstanding!
The lemon used in the water yielded plenty of juice. Substituted full fat Greek yogourt for the creme fraiche.
A definite repeat!
Thanks Irene and glad you enjoyed this. Lemon pasta is one of my favourites :)
I LOVE easy, flavourful recipes like this one! Love the combo of basil and lemon with the crème fraiche. Perfect for Friday night with a glass of vino ;)
Thanks Dawn and yes, great Friday night food!
This looks so delicious, the perfect weeknight pasta!
Thanks Laura :)
One-pan pasta with a no-cook sauce? That has a nice ring to it! I’m in!!
I agree! I love the fact that this one comes together in one pot!
I love adding spinach to dishes like this. No cook, no fuss, just perfect! I also love your tip about adding a whole lemon to the pasta water. I cannot wait to try this lovely recipe. We love our pasta, and lemon and spinach too! Sharing and pinning.
Thanks so much, Tricia!
I need some quick and easy dishes just like this lately! Seems like I’m always scrambling last minute at dinner time. On my list Jennifer! Happy weekend!
Thanks Mary Ann and happy weekend to you, too!
Hi Jennifer. I’ve been making a very similar recipe for years and can attest to the fact that the combination of lemon, spinach, & pasta is simply divine. The addition of coarse ground pepper is the perfect finishing touch! You’ve inspired me to cook this up again soon, as it’s yummy and healthy too!
Hi Celia and yes, it’s such a classic combination and I just love lemon pasta in any form :)