Spinach and Zucchini Pasta

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A light, colorful pasta dish with tender zucchini and fresh spinach, finished with lemon and Parmesan for a simple weeknight meal. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, zucchini, fresh spinach 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
• 2 medium, thinly sliced zucchini
• 4 cups fresh spinach
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1/2, zested and juiced lemon
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat; add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 thinly sliced medium zucchini to the skillet and cook for 3-4 minutes until slightly tender.
4. Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
5. Step 5: Add the drained spaghetti to the skillet along with 2 tbsp reserved pasta water, 1/2 lemon zested and juiced, and 1/2 cup grated Parmesan cheese; toss until the cheese melts and the sauce coats the pasta, about 1 minute.
6. Step 6: Season with 1/4 tsp salt and serve immediately.