Fresh Start with This Week’s Pasta
As we say goodbye to the last of the light evenings, I’m thinking of fresh ways to nourish both our bodies and routines. This week’s pasta is a celebration of something that always fills me with energy and positivity: Spinach!
It reminds me of the classic cartoon hero, Popeye. You know, the one who ate spinach to build strength and, of course, keep himself healthy. Spinach is packed with iron, which supports a strong, vibrant body – perfect as we embrace the energy that comes with the end of daylight savings. And what better way to honour our healthy habits than with a delicious, nutrient-packed spinach pasta?
But hey, while we’re talking about staying healthy, let’s also chat about how we can use the extra daylight in the morning to shake things up. As daylight savings wraps up, it’s a great time to reset your habits: ease into the change, embrace the morning light (whilst it lasts), eat lighter energizing meals (even though it's tempting to reach for the comforting stuff), stay active, and remember, it’s okay if the shift feels a bit off at first. Give yourself grace!
Spinach Pasta with Za’atar, Lemon, and Parsley
- Serves
- 4
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
Ingredients
- 250g spaghetti (or other long, thin pasta)
- Salt
- 180ml extra virgin olive oil
- 5 to 6 large garlic cloves, minced
- 340g baby spinach
- 1 teaspoon red pepper flakes
- 60g za'atar, divided
- 100g grated parmesan cheese, plus more for garnish
- 1 lemon, zested and juiced
- 1 cup (about 30g) chopped fresh parsley
Method
- Cook the pasta: Bring a large pot of water to a boil and season generously with kosher salt. Add the pasta and cook according to the package instructions (about 8-9 minutes for al dente). Reserve 475ml of pasta cooking water, then drain.
- Soften the garlic: In a large pan, heat the olive oil over medium heat. Once the oil shimmers, add the minced garlic and cook, stirring, until fragrant and lightly golden (about 1 minute). Be careful not to burn the garlic.
- Wilt the spinach: Add the lemon juice and about 120ml of the reserved pasta cooking water to the pan. Start adding the spinach in batches, stirring until each batch wilts down. Season with a pinch of salt as you go. When all the spinach is wilted (about 5 minutes), stir in the crushed red pepper flakes and 1 tablespoon of za’atar.
- Combine the pasta and sauce: Add the cooked pasta to the pan with the spinach mixture and toss well to combine. Stir in the remaining za’atar, parmesan cheese, lemon zest, and fresh parsley. If the pasta seems a bit dry, add more olive oil or a splash of pasta cooking water to make the sauce silky and glossy.
- Serve: Plate the pasta and top with extra cheese and za’atar. I always add a little more of both to my bowl, because why not?
- Ingredient Spotlight: Za’atar