Lemon-Garlic Pasta with Sautéed Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light spaghetti tossed in a bright lemon-garlic sauce with wilted spinach and topped with crumbled feta cheese. This italian-inspired pasta (vegetarian) ready in about 22 minutes pairs spaghetti, extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water then drain.
  2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
  3. Step 3: Add 5 cups fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 2-3 minutes until spinach is fully wilted.
  4. Step 4: Add the drained pasta to the skillet along with 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1/2 cup reserved pasta water. Toss vigorously to combine and create a light sauce coating the spaghetti.
  5. Step 5: Remove from heat and stir in 1/2 cup crumbled feta cheese and 1/4 tsp red pepper flakes if using, adjusting seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper before serving.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Garlic Pasta with Sautéed Spinach and Feta take to make?

Total time is about 22 minutes (10 min prep + 12 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 Pasta with Sautéed Spinach and Feta?

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 from drying out.

Can I substitute ingredients in Lemon-Garlic Pasta with Sautéed Spinach and Feta?

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 Pasta with Sautéed Spinach and Feta 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 Pasta with Sautéed Spinach and Feta 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.

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