Lemon-Garlic Pesto Pasta with Spinach and Parmesan

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

Bright lemon and garlic pesto tossed with tender pasta, fresh spinach, and Parmesan for a light yet satisfying vegetarian meal. This Italian recipe (vegetarian), ready in about 20 minutes, blends spaghetti pasta, fresh basil leaves, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. Step 2: Meanwhile, in a food processor, combine 2 cups packed fresh basil leaves, 3 garlic cloves, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 cup pine nuts. Pulse until finely chopped.
  3. Step 3: With the processor running, slowly add 1/3 cup olive oil until the pesto is smooth and emulsified. Stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Toss the drained pasta with the prepared pesto, 3 cups fresh baby spinach, and enough reserved pasta water (start with 1/4 cup) to loosen the sauce and coat the pasta evenly.
  5. Step 5: Serve immediately, garnished with extra Parmesan if desired.

Frequently asked questions

How long does Lemon-Garlic Pesto Pasta with Spinach and Parmesan take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Lemon-Garlic Pesto Pasta with Spinach and Parmesan?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Lemon-Garlic Pesto Pasta with Spinach and Parmesan?

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 Pesto Pasta with Spinach and Parmesan 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 Pesto Pasta with Spinach and Parmesan 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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