Spinach One-Pot Pasta with Anchovies and Lemon Recipe

Introduction

This Spinach One-Pot Pasta is a simple, flavorful dish that combines tender pasta with vibrant spinach and a savory anchovy-infused sauce. It’s a quick, healthy meal perfect for busy weeknights or when you want something satisfying without too much fuss.

Ingredients

• Salt
• 12 ounces short-shaped pasta, such as orecchiette or fusilli
• 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
• Olive oil
• 4 to 6 oil-packed anchovies, depending on preference
• 3/4 cup grated Parmesan, plus more for garnishing, if desired
• 1/4 teaspoon red-pepper flakes
• 1 lemon, halved

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and reduce heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup pasta water before draining.
2. Step 2: Place the spinach in a large colander set in the sink. Drain the pasta directly over the spinach to wilt it slightly. Drizzle with olive oil and stir gently to prevent the noodles from sticking.
3. Step 3: Wipe out the pot and return it to medium-high heat. Add 2 tablespoons olive oil and the anchovies carefully (they may splatter). Stir until the anchovies dissolve, about 30 seconds.
4. Step 4: Pour the pasta and spinach back into the pot. Add the grated Parmesan and red-pepper flakes. Stir continuously until a glossy sauce forms and the spinach is fully wilted, about 1 to 2 minutes. If the mixture seems dry, add reserved pasta water 1 or 2 tablespoons at a time. Use two forks to separate any clumped spinach if needed.
5. Step 5: Squeeze a lemon half over the pasta, then taste and adjust seasoning with more salt or lemon juice as preferred. Garnish with additional Parmesan if desired and serve immediately.

Tips & Variations

• Use baby spinach for a milder flavor and quicker wilting. Mature spinach works well for a heartier texture.
• If you’re not a fan of anchovies, substitute with capers or omit them entirely, but they add a nice umami depth to the dish.
• Add a handful of toasted pine nuts or walnuts for extra crunch and flavor.
• Swap out the Parmesan for Pecorino Romano for a sharper, saltier taste.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain the frozen spinach thoroughly to avoid excess water in the dish.

What can I substitute for anchovies if I don’t eat fish?

Capers or olives can provide a similar salty, briny flavor. Alternatively, you can omit them and add a dash of soy sauce or miso paste for umami.

Spinach One-Pot Pasta with Anchovies and Lemon Recipe

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5 from 148 reviews

This Spinach One-Pot Pasta is a quick and flavorful Italian-inspired dish that combines tender pasta, vibrant spinach, umami-rich anchovies, and tangy lemon juice. Cooked in one pot for convenience, the recipe features a glossy, cheese-infused sauce perfect for a wholesome weeknight meal or a simple lunch. With minimal ingredients and easy steps, it is a delicious way to enjoy a nutritious green vegetable packed pasta.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ingredients

• Salt, to taste
• 12 ounces short-shaped pasta, such as orecchiette or fusilli
• 1 pound mature spinach, tough ends trimmed, or about 1 1/4 pounds (two 10-ounce bags) baby spinach
• 2 tablespoons olive oil (plus more for drizzling)
• 4 to 6 oil-packed anchovies, depending on preference
• 3/4 cup grated Parmesan cheese, plus more for garnishing
• 1/4 teaspoon red-pepper flakes
• 1 lemon, halved

Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and adjust the heat to maintain a gentle boil. Cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1/2 cup of the pasta cooking water.
2. Drain Pasta with Spinach: Place the spinach in a large colander set in the sink. Drain the pasta directly over the spinach, allowing it to wilt slightly. Drizzle with olive oil and stir gently to prevent the noodles from sticking.
3. Prepare Anchovy Oil: Wipe out the pot and place it over medium-high heat. Carefully add 2 tablespoons olive oil and the anchovies; stir until the anchovies begin to dissolve, about 30 seconds. Be cautious as the oil may splatter.
4. Combine Pasta and Sauce: Pour the pasta and spinach mixture back into the pot with the anchovy oil. Add the grated Parmesan cheese and red-pepper flakes. Stir continuously until a glossy sauce forms and the spinach is fully wilted, about 1 to 2 minutes. If the pasta appears dry, add reserved pasta water one or two tablespoons at a time. Use two forks to separate any spinach clumps.
5. Add Fresh Lemon and Season: Squeeze a lemon half over the pasta mixture. Taste and adjust seasoning with more salt or lemon juice if needed. Garnish with additional Parmesan cheese if desired and serve immediately.

Notes

• Anchovies add a deep umami flavor but can be adjusted based on preference or omitted for a milder taste.
• Use baby spinach for quicker wilting and a milder flavor; mature spinach offers more texture and earthiness.
• Reserving pasta water is important to achieve a silky sauce consistency without diluting the flavor.
• Be cautious when heating oil with anchovies, as it may splatter; stir gently.
• This dish is best served immediately to enjoy the fresh, vibrant flavors and texture.

Keywords: Spinach pasta, One-pot pasta, Italian pasta recipe, Vegetarian pasta, Quick dinner, Anchovy pasta sauce, Easy weeknight meal