Ingredients
• 8 oz pasta (whole wheat, lentil, or low-carb shirataki/kelp noodles)
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 5 oz fresh spinach (about 5 cups)
• Zest and juice of 1 lemon
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1½ tsp za’atar (authentic blend: thyme, sumac, sesame seeds)
• Sea salt & freshly cracked black pepper
• Optional: 2 tbsp toasted pine nuts or slivered almonds; shaved Parmesan or vegan “Parm”
Instructions
- Cook pasta al dente; reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic; sauté 1–2 min until fragrant but not browned.
- Add spinach in batches, tossing until just wilted (~2 min total).
- Add drained pasta to skillet. Toss with lemon zest, 2 tbsp lemon juice, parsley, and za’atar.
- Add splashes of reserved pasta water as needed to emulsify into a light, glossy sauce.
- Season with salt, pepper, and extra lemon juice to taste (brightness is key!).
- Serve immediately, topped with optional nuts and cheese.
PREP TIME & NUTRITION :
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min | Servings: 4
Calories (with whole wheat pasta): 320 | Net Carbs: 42g | Fats: 12g | Protein: 10g
→ Low-carb version (shirataki): 90 kcal, 6g net carbs