Spinach and Zucchini Pasta
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 (vegetarian) ready in about 25 minutes pairs spaghetti, medium, thinly sliced 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
Instructions
- 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.
- 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.
- Step 3: Add 2 thinly sliced medium zucchini to the skillet and cook for 3-4 minutes until slightly tender.
- Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
- 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.
- Step 6: Season with 1/4 tsp salt and serve immediately.
Frequently asked questions
How long does Spinach and Zucchini Pasta 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 Spinach and Zucchini Pasta?
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 Spinach and Zucchini Pasta?
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 Spinach and Zucchini Pasta 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 Spinach and Zucchini Pasta 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.
What others are saying
- ★★★★★
Made it for my husband's birthday—everyone raved about how fresh it tasted.
- ★★★★★
Perfect for a light dinner. The pasta held the veggies beautifully and stayed al dente.
- ★★★★★
My kids devoured this! The spinach added a nice color without overpowering the zucchini.
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