Imagine a dinner that’s both bright and comforting, ready in about 25 minutes, and requires just one pot. That’s the charm of One Pot Pasta Zitrone Spinat. It’s the kind of meal I turn to when the day has slipped away faster than planned, yet I still want something fresh and satisfying on the table. The zing of lemon and the lushness of spinach in a creamy sauce feel like a small celebration after a long day.
One evening last week, I started this recipe right after work. The kitchen smelled of garlic and onions almost instantly—warm and inviting. I was halfway through chopping the onion when my phone buzzed, distracting me for a minute or two. Somehow, that little pause made the whole process feel more human, less rushed. Stirring the pasta as it softened in the broth, I caught the steam rising and the bright lemon scent weaving through the air. The spinach wilted just right, and when I stirred in the Parmesan, the sauce turned silky and indulgent. It wasn’t perfect—my timing was a bit off, and I added a touch too much pepper—but that just made it feel homemade and real.
Why You’ll Love It:
- Quick cleanup with just one pot—because sometimes, less mess is more.
- The fresh lemon zest and juice brighten creamy spinach pasta without making it taste sour.
- It’s simple—and that’s kind of the point. No complicated steps, just honest, straightforward cooking.
- The flavors come together in a way that feels both light and indulgent, perfect for a midweek dinner.
- It’s flexible—if you don’t have heavy cream, a splash of milk or even a dollop of yogurt could work, though it won’t be quite the same.
If you’re worried about making a one-pot dish that’s not just convenient but delicious, this recipe is a gentle nudge that it’s totally doable. The balance of lemon and spinach feels fresh without being fussy, and the parmesan adds that comforting, cheesy finish.
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One Pot Pasta Zitrone Spinat
- Total Time: 25 minutes
- Yield: 4 1x
Description
A fresh and creamy one pot pasta dish featuring spinach and lemon, perfect for a quick and flavorful meal.
Ingredients
300 grams dried spaghetti
4 cups fresh baby spinach leaves
1 medium lemon, zested and juiced
4 cups vegetable broth
1 cup water
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup heavy cream
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and water, then add the dried spaghetti. Make sure the pasta is mostly submerged in the liquid.
Add salt, black pepper, and red pepper flakes to the pot.
Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for about 10 minutes or until the pasta is al dente and most of the liquid is absorbed.
Stir in the fresh baby spinach leaves and cook for 2 minutes until wilted.
Add the lemon zest, lemon juice, and heavy cream to the pot. Stir well to combine and heat through for 1-2 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: You don’t need anything fancy to make this; a large, deep skillet or a wide pot works well to keep the pasta from sticking. I usually serve it with a simple side salad or some crusty bread to soak up the sauce. Sometimes I’ve tossed in a handful of toasted pine nuts or swapped spinach for kale—though kale takes a bit longer to soften and changes the texture. Also, if you want it a bit spicier, adding a few more red pepper flakes works—but I tend to keep it mild for a crowd. And if you’re out of Parmesan, Pecorino or even a hard goat cheese might be interesting, though I haven’t tested those fully.
FAQ:
Can I use a different pasta shape? Yes, but cooking times will vary a bit. Thinner pasta cooks faster, so keep an eye on it.
Is this dish suitable for vegans? Not as written, since it includes cream and cheese, but you could try plant-based alternatives though the texture and flavor will shift.
Can I make this ahead and reheat? You can, but the spinach will wilt further, and the sauce might thicken. Adding a splash of broth or water when reheating helps loosen it up.
Give this one-pot wonder a try when you want something both fresh and cozy without spending forever in the kitchen. It’s a little moment of sunshine on a busy day, with just enough creaminess to feel like a treat.