Spaghetti with Creamy Lemon-Spinach Sauce

4.7
(6)
5 Reviews

Give your veggie servings a boost with this easy spaghetti with spinach sauce recipe. Loosely inspired by the flavors of classic pesto, this vibrant pasta packs in plenty of spinach and basil with a garnish of nutty walnuts and savory Parmesan cheese. Serve with a drizzle of good olive oil and a green salad on the side.

By
Catherine Jessee
Catherine Jessee
Catherine Jessee

Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living.

EatingWell's Editorial Guidelines
Published on February 12, 2024
Tested by
Craig Ruff
Craig Ruff
Tested by Craig Ruff

Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Easy Spaghetti with Spinach Sauce
Photo:

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:
20 mins
Total Time:
20 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Healthy Pregnancy Soy-Free High-Fiber Heart-Healthy Vegetarian Egg-Free
the ingredients to make the Easy Spaghetti with Spinach Sauce

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Ingredients

  • 8 ounces whole-wheat spaghetti

  • 1 (9-ounce) package baby spinach (about 8 cups)

  • 2 cups loosely packed fresh basil leaves, plus more for garnish

  • 7 tablespoons extra-virgin olive oil

  • 2 teaspoons grated lemon zest

  • 1 tablespoon lemon juice

  • 2 medium cloves garlic, peeled

  • 1/2 teaspoon salt

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 1/4 cup chopped walnuts, toasted (see Tip)

  • 1/8 teaspoon ground pepper

Directions

  1. Bring water to a boil in a large Dutch oven over high heat. Add spaghetti; cook according to package directions. Reserve 1/2 cup cooking water; drain the spaghetti. Do not wipe the pot clean.

  2. Meanwhile, process spinach, basil, oil, lemon juice, garlic and salt in a blender until smooth and bright green, 1 to 2 minutes.

    a photo of the sauce ingredients in the food processor

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  3. Transfer the spinach mixture to the Dutch oven; add the cooked spaghetti and toss with tongs until well coated. Add the reserved cooking water, 2 tablespoons at a time as needed, to thin sauce.

    a photo of the pasta being mixed in the sauce

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  4. Divide among 4 bowls. Top with 1 tablespoon each Parmigiano-Reggiano and walnuts; sprinkle evenly with pepper and lemon zest. Garnish with additional basil, if desired.

Tip

For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Information

Serving Size: 1 cup

Calories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg

EatingWell.com, February 2024

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