Spinach Pasta with Za’atar, Lemon, and Parsley
This spinach pasta gets a Mediterranean-style twist with a garlicky olive oil sauce, lemon, za'atar, red pepper flakes, and a generous sprinkle of parmesan.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pound spaghetti ((or other long, thin pasta))
- Kosher salt
- 1/2 to 3/4 cup extra virgin olive oil
- 5 to 6 large garlic cloves, (minced)
- 12 ounces baby spinach
- 1 teaspoon red pepper flakes
- 3 to 4 tablespoons za'atar, (divided)
- 1/2 cup to 1 cup grated parmesan cheese, (plus more for garnish)
- 1 lemon, (zested and juiced)
- 1 cup chopped fresh parsley
Instructions
- 1
Cook the pasta. Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dente according to package instructions (about 8 to 9 minutes). Reserve 2 cups of pasta water, then drain.
- 2
Soften the garlic. In a large pan, warm the olive oil over medium heat. When the oil shimmers, add the garlic and stir until fragrant, about 1 minute (you want some color but do not burn the garlic).
- 3
Wilt the spinach. Add the lemon juice and a splash of the pasta cooking water (about 1/2 cup). Begin adding in the spinach in batches, stirring until wilted and seasoning with a pinch of salt as you go. When all of the spinach is fully wilted, about 5 minutes, stir in the crushed red pepper flakes and 1 tablespoon of za’atar.
- 4
Combine the pasta and sauce. Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, parmesan, lemon zest, and parsley. Toss until everything is well-combined. If the pasta looks a bit dry, add a little more olive oil or a splash more of the pasta cooking water and stir until it’s glossy.
- 5
Serve. Serve with more cheese and za’atar on the side (I know I always add more of both to my bowl).