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Spinach Pasta with Za’atar, Lemon, and Parsley
This spinach pasta gets a Mediterranean-style twist with a garlicky olive oil sauce, lemon, za'atar, red pepper flakes, and a generous sprinkle of parmesan.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 servings
Calories: 3977 kcal
Course:
Main Course
Cuisine:
Mediterranean
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 large garlic cloves, minced
- 12 ounces baby spinach
- 1 teaspoon red pepper flakes
- 3 to 4 tablespoons za'atar, divided
- 1/2 cup to 1 cup grated parmesan cheese, plus more for garnish
- 1 lemon, zested and juiced
- 1 cup chopped fresh parsley
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).
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and
- za’atar
- used in this recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly on the stovetop over medium heat, adding more olive oil or a splash of water as necessary to prevent it from drying out.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly on the stovetop over medium heat, adding more olive oil or a splash of water as necessary to prevent it from drying out.
Nutrition Information
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
(18%)
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%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 3977
% 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.