Spinach One-Pot Pasta with Anchovies and Lemon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
