Quick and easy, this weeknight spinach pasta recipe is tossed in a garlicky olive oil sauce and flavored with lemon, za’atar, red pepper flakes, and a generous sprinkle of parmesan.

A serving of za'atar garlic spinach pasta in a bowl, with a bite being lifted from it on a fork.
Photo Credits: Ali Redmond

This spinach pasta recipe takes a page from Nonna’s book but with my own Middle Eastern twist. 

Oodles of nutrient and fiber-rich baby spinach (Yes, a good 12 ounces!) and spaghetti are tossed in a garlicky olive oil sauce. Za’atar, a spice blend that combines aromatic wild thyme with tart sumac and nutty sesame seeds adds a surprising—and fully addictive—layer of flavor. Shredded parmesan cheese complements the nutty flavor and adds an umami boost. It’s bright, earthy, slightly nutty, and completely delicious!

While many pasta and spinach recipes use a lot of butter or heavy cream-based sauces, you’ll find that good olive oil, coupled with a bit of starchy cooking water, makes a silky sauce to coat the noodles—no heavy cream necessary. It is lighter but just as comforting. And, yes, you can use whole-grain pasta for an even more Mediterranean Diet-friendly option!

Table of Contents
  1. Spinach Pasta Ingredients 
  2. Ingredient Spotlight
  3. How to Make Spinach Pasta 
  4. What to Serve with Spinach Pasta
  5. ​​How to Store Leftovers
  6. More Spinach Recipes 
  7. Jazz up your Spinach Pasta with Za’atar!
  8. Spinach Pasta with Za’atar, Lemon, and Parsley Recipe
Ingredients for Garlic Spinach Pasta including spaghetti, spinach, olive oil, garlic, red pepper flakes, za'atar, salt, parmesan cheese, lemon, and parsley.

Spinach Pasta Ingredients 

This spinach pasta is made with a handful of ingredients, many of which may already be in your pantry. And, if not, they’re well worth seeking out. You’ll need:

  • Pasta: I used spaghetti, but any long, pasta like angel hair or bucatini would work well.
  • Kosher salt enhances the flavor.
  • Extra virgin olive oil is a major component of the sauce, so a high-quality extra virgin variety is essential (I love the peppery notes of the Spanish Hojiblanca from our shop with this recipe.)
  • Garlic adds a sweet and savory depth of flavor. I call for 5 to 6 minced cloves, which is worth doing fresh if you can–see our guide on how to mince garlic for tips. I would not recommend grating the garlic as it’s more likely to burn. 
  • Baby spinach is sweet and tender, but standard spinach will work too. Just trim off the larger ends and cut them into large pieces. 
  • Red pepper flakes add a good kick. For a milder version, try the Aleppo pepper from our shop
  • Za’atar is the secret ingredient in this recipe (more info below). 
  • Parmesan cheese adds a delicious umami, salty quality. Blocks of parmesan tend to be much more flavorful than the pre-grated kind, so try to freshly grate it if you can. 
  • Fresh lemon zest and juice lift the savory flavors. 
  • Parsley leaves add fresh, peppery flavor, and are a good complement to the za’atar. Other tender green herbs like dill or cilantro could work in their place, but I would not substitute with dried ones. 
Jar of za'atar from the Mediterranean Dish shop.
Za’atar from Our Shop

Ingredient Spotlight

Za’atar is a Middle Eastern spice blend that’s savory, tart, nutty, and aromatic. It’s the first jar that consistently runs out in my pantry! No surprise there, though, it’s incredibly useful: Sprinkle it on simple everyday things like popcorn, eggs, sheet pan chicken. Or use it to dunk bread along with really delicious olive oil. Or use it to make traditional dishes like Manaqish, a Middle Eastern flatbread.

The exact blend varies depending on the region, family, and spice seller. But generally, it’s made with dried wild thyme, sesame seeds, sumac, and sometimes other various dried herbs like dill or marjoram. 

An overhead photo of za'atar garlic spinach pasta on a serving platter with a fork.

How to Make Spinach Pasta 

This spinach pasta recipe boasts big flavor and it’s on your table in 30 minutes or less. Here are the steps:

  • Cook the pasta. Bring a large pot of water to a boil and season well with kosher salt. Once the water is ready, add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Next, reserve 2 cups of pasta water, then drain. An overhead photo of spaghetti boiling in a pot of water.
  • Soften the garlic. In a large pan, warm the olive oil over medium heat. Once the oil begins to shimmer,  add the garlic to the pan and stir until fragrant, about 1 minute (you want some color but do not burn the garlic). 
  • Wilt the spinach. To the pan, add the lemon juice and a splash of the pasta cooking water (about 1/2 cup). Add the spinach in batches, stirring until wilted and season with a pinch of salt as you go. Once all of the spinach is fully wilted, about 5 minutes, stir in the crushed red pepper flakes and 1 tablespoon of za’atar.Spinach and spices being sauteed in pan with a wooden spoon.
  • Combine the pasta and sauce. Add the pasta to the pan with the spinach and toss everything to combine. Once you have mixed the pasta and spinach, 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 of the pasta cooking water and stir until it’s glossy. The ingredients for the za'atar garlic spinach pasta in a sautee pan, just before being mixed together.
  • Serve. Finally, divide the pasta into bowls, and serve with more cheese and za’atar on the side. (I know I always add more of both to my bowl.)Two bowls of the za'atar garlic spinach pasta, one with a fork. Next to this is a platter of the pasta and a small bowl of parmesan cheese.

What to Serve with Spinach Pasta

I recommend serving this spinach spaghetti with extra parmesan cheese and za’atar on the side. You’ve covered your greens intake already, but I do love a fresh salad alongside.

Something crunchy and colorful to complement the silky green pasta is especially welcome, Bell Pepper Salad with Mini Sweet Peppers

A serving of za'atar garlic spinach pasta in a bowl with a fork.

​​How to Store Leftovers

Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat quickly on the stovetop over medium heat, adding more olive oil or a splash of water as necessary to prevent it from drying out.

More Spinach Recipes 

Browse all Mediterranean recipes.

Visit Our Shop.

Jazz up your Spinach Pasta with Za’atar!

This exotic blend of wild thyme, toasted sesame seeds, sumac, and a dash of oregano will transform your cooking. There are so many delicious ways to use it!

a jar of za'atar spice blen by zandz.
4.86 from 102 votes

Spinach Pasta with Za’atar, Lemon, and Parsley

Suzy Karadsheh
An overhead photo of za'atar garlic spinach pasta on a serving platter with a fork.
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 – 10 minutes
Cook – 15 minutes
Total – 25 minutes
Cuisine:
Mediterranean
Serves – 5 servings
Course:
Main Course

Ingredients
  

  • 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
 

  • 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.
  • 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).
  • 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.
  • 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.
  • Serve. Serve with more cheese and za’atar on the side (I know I always add more of both to my bowl).

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and za’atar used in this recipe.
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly on the stovetop over medium heat, adding more olive oil or a splash of water as necessary to prevent it from drying out.

Nutrition

Calories: 397.7kcalCarbohydrates: 41.8gProtein: 8.9gFat: 23gSaturated Fat: 3.3gSodium: 72.4mgPotassium: 616.7mgFiber: 5gSugar: 2.2gVitamin A: 7605.7IUVitamin C: 48.7mgCalcium: 151.4mgIron: 6.5mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.86 from 102 votes (59 ratings without comment)

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Comments

  1. Pam Newton says:

    5 stars
    Delicious pasta recipe, my mouth is singing with the flavors of lemon, parmesan and za’atar. Your recipe is a delight that I will cook again and again! Thank you for another favorite!!

    1. TMD Team says:

      Thanks for the great review, Pam! We appreciate it!

  2. Tamara says:

    5 stars
    Delicious!!! I only had a small container of spinach, but made it anyways!! I added a 355 ml can of chickpeas/garbanzo beans to bulk it up and add protein. I would do it again with the whole amount of spinach and the chickpeas. Such great flavours! Thanks for an amazing recipe!!

    1. Devin Fuller says:

      Hi Tamara, Devin here from the Mediterranean Dish team. So happy you loved this recipe, and thank you for sharing your tweaks!

  3. August says:

    5 stars
    I a, Greek and as we know, Greek and middle eastern foods borrow from each other. I added some crumbled feta to this dish and it added just the right amount of zip. So delicious!

    1. TMD Team says:

      Very true, August. So glad you loved this one!

  4. Siobhan L says:

    5 stars
    This was delicious! Thank you.

  5. Cindy Wilkins says:

    5 stars
    This is such a delicious recipe that I’ll be sharing with everyone I know. I’m so glad I found it, so amazing!

  6. Christine says:

    5 stars
    Lovely little recipe. Lots of amazing flavors and quick.
    Thank you
    Blessings+

  7. Maria says:

    5 stars
    So so good, made this for my family and they love the unique flavor the Za’star brought to this dish. I will definitely be making this again. Quick and easy meal.

  8. Lisalen says:

    5 stars
    I had a huge bunch of spinach from the garden that I wanted to use – this recipe hit the spot – simple, delicious and interesting flavors. Thanks so much!

  9. Bryan Sweeney says:

    When first making a recipe, I always follow it to the letter. In subsequent preparations, I will tweak them. In this recipe, I found 3-4 tablespoons of za’tar to be waaaay to much. I subsequently made it tonight with 3-4 TEASPOONS and it was accented nicely by the za’tar, instead of the spice being the only flavor in the dish. No offense to Suzy, but I am wondering if the tablespoons in the recipe should be teaspoons.

    1. TMD Team says:

      Thanks for sharing your thoughts here, Bryan! The amount of za’atar listed is what was intended, but you can definitely adjust that to suit your taste if you found it to be a bit too much.

  10. Yolanda Washington says:

    5 stars
    This great tasting, quick dish is now a favorite in our home.

  11. Tania says:

    5 stars
    Another winner! So easy and so full of flavor! Thank you!

  12. Jill says:

    5 stars
    Made this last night and it came together quickly and was so good. Definitely a pantry staple recipe. I used whole wheat thin spaghetti and lots of lemon juice. Will be making again and regularly.

  13. Megan H. says:

    5 stars
    The Mediterranean Dish has so many great recipes — I haven’t tried them all, but this is my favorite one yet. Without using the “P” word (p*rfect), let’s just say this: No matter how the ingredients are proportioned, as long as they are all included in the final product, this meal will be incredible and satisfying. Plus, it’s quick and easy to make — ideal for a weeknight. I’ve made this pasta dish at least five times now and shared the recipe with several friends. Highly recommended.

    1. TMD Team says:

      Thanks, Megan!

  14. Judy says:

    5 stars
    I love this dish. Super easy to make. I tried it using whole wheat spaghetti and the whole wheat version added a nice nutty flavor. Delicious! I’ll definitely make this again.

  15. Sheila says:

    Looks delicious. I can’t wait to try this. Thank you.

  16. Rowen says:

    There is no video on this recipe page. 🙁

    1. TMD Team says:

      Hi, Rowen. I’m so sorry you’re having issues viewing our videos. Unfortunately, some web browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end in order to see them.