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Veggie pasta with lemon garlic sauce in a white bowl, topped with halved cherry tomatoes and wilted spinach

Veggie Pasta with Lemon Garlic Sauce

This easy healthy pasta recipe combines quick-cooking pasta, colorful vegetables, and a bright lemon garlic sauce for a satisfying weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Method

Ingredients
  

  • 340 g Angel hair pasta or thin spaghetti
  • 2 cup Cherry tomatoes, halved
  • 2 cup Baby spinach
  • 3 tbsp Olive oil
  • 4 piece Garlic cloves, minced
  • 1 piece Lemon, zested and juiced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 tsp Red pepper flakes
  • to taste Salt and black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta for 3 to 4 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat for 1 minute.
  3. Add garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
  4. Add cherry tomatoes and cook for 2 to 3 minutes until they start to soften and release juice.
  5. Add the drained pasta, spinach, lemon zest, lemon juice, and 1/4 cup reserved pasta water, then toss for 1 to 2 minutes until the spinach wilts and the sauce coats the pasta.
  6. Remove from heat, stir in Parmesan cheese, season with salt and black pepper, and serve immediately.