Spinach Pasta with Za’atar, Lemon, and Parsley
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5 servings
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Calories
3977 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spinach Pasta with Za’atar, Lemon, and Parsley
Description
This pasta dish begins by cooking spaghetti to al dente and reserving some pasta water. Olive oil warmed with garlic forms the aromatic base, to which spinach is gradually added and wilted with lemon juice and salt. Red pepper flakes and part of the za’atar spice are stirred in while the spinach cooks, imparting a blend of herbal, citrusy, and mildly spicy flavors.
After combining the pasta with the spinach mixture, remaining za’atar, grated Parmesan, lemon zest, and chopped parsley are added and tossed together to meld flavors and create a lightly sauced dish. The pasta water is incorporated to maintain a smooth consistency. The finished dish highlights the tang from lemon, freshness from herbs, and earthiness from za’atar.
Leftovers can be stored refrigerated for a few days and reheated gently with added olive oil or water to keep moisture.
Ingredients
- 1/2 pound spaghetti (or other long, thin pasta)
- kosher salt
- 1/2 to 3/4 cup extra virgin olive oil
- 5 to 6 garlic minced, large cloves
- 12 ounces baby spinach
- 1 teaspoon red pepper flakes
- 3 to 4 tablespoons za'atar divided
- 1/2 cup Parmesan Cheese plus more for garnish, to 1 cup, grated
- 1 lemon zested and juiced
- 1 cup parsley chopped, fresh
Instructions
- Cook the pasta. Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dente according to package instructions (about 8 to 9 minutes). Reserve 2 cups of pasta water, then drain.
- Soften the garlic. In a large pan, warm the olive oil over medium heat. When the oil shimmers, add the garlic and stir until fragrant, about 1 minute (you want some color but do not burn the garlic).
- Wilt the spinach. Add the lemon juice and a splash of the pasta cooking water (about 1/2 cup). Begin adding in the spinach in batches, stirring until wilted and seasoning with a pinch of salt as you go. When all of the spinach is fully wilted, about 5 minutes, stir in the crushed red pepper flakes and 1 tablespoon of za’atar.
- Combine the pasta and sauce. Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, parmesan, lemon zest, and parsley. Toss until everything is well-combined. If the pasta looks a bit dry, add a little more olive oil or a splash more of the pasta cooking water and stir until it’s glossy.
- Serve. Serve with more cheese and za’atar on the side (I know I always add more of both to my bowl).
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over medium heat, adding olive oil or water to prevent drying out.
- Use quality Mediterranean ingredients like olive oil and za’atar to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 3977 kcal
% Daily Value*
| Calories | 397.7kcal | 20% |
| Carbohydrates | 41.8g | 14% |
| Protein | 8.9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 3.3g | 17% |
| Sodium | 72.4mg | 3% |
| Potassium | 616.7mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 2.2g | 4% |
| Vitamin A | 7605.7IU | 152% |
| Vitamin C | 48.7mg | 54% |
| Calcium | 151.4mg | 15% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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