Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes
A simple sautéed garlic and butter sauce coats al dente pasta tossed with fresh spinach and sweet cherry tomatoes for a quick vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti pasta, unsalted butter, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti pasta
- 4 tbsp unsalted butter
- 5 cloves, thinly sliced garlic cloves
- 1 1/2 cups, halved cherry tomatoes
- 4 cups, roughly chopped fresh spinach
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil and add 12 oz spaghetti. Cook for 8-10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 4 tbsp unsalted butter in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not browned.
- Step 3: Add 1 1/2 cups halved cherry tomatoes to the skillet and cook for 3-4 minutes until they soften and release juices.
- Step 4: Stir in 4 cups roughly chopped fresh spinach and cook for 1-2 minutes until wilted.
- Step 5: Add the drained pasta to the skillet along with 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Toss to combine, adding reserved pasta water 1/4 cup at a time until the sauce coats the pasta smoothly.
- Step 6: Remove from heat and stir in 1/2 cup freshly grated parmesan cheese. Serve immediately with extra cheese if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Garlic Butter Pasta with Spinach and Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
