Lemon Angel Hair Pasta with Spinach and Walnuts
Brighten up your dinner table with this zesty and satisfying Lemon Angel Hair Pasta with Spinach and Walnuts! This quick and easy recipe combines tender angel hair pasta with a light, citrusy sauce made from fresh lemon juice and zest, complemented by a savory mix of garlic, olive oil, and Parmesan cheese. Nutty toasted walnuts add a delightful crunch, while vibrant baby spinach brings a boost of nutrients and color to the dish. With just 25 minutes from start to finish, this recipe is perfect for busy weeknights yet elegant enough for entertaining. Garnish with extra parmesan and walnuts for a restaurant-worthy presentation, and let every bite transport you to citrus heaven. This vegetarian pasta pairs beautifully with a crisp white wine or even as a side to grilled seafood.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces angel hair pasta
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 whole lemons
- 4 cups baby spinach
- 1 cup walnuts
- 0.5 cup Parmesan cheese
- to taste salt
- to taste black pepper
- 0.5 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente, about 4-6 minutes. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Toast the walnuts in the skillet, stirring occasionally, until golden and fragrant, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
Zest the lemons and juice them, keeping the zest and juice separate.
Add the lemon juice to the skillet with the garlic and stir to combine. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.
Toss the cooked pasta into the skillet and combine it with the sauce. Add the lemon zest, half of the toasted walnuts, and Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using.
Serve immediately, garnished with the remaining walnuts and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 14.3 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
