This Lemon Garlic Pasta comes together in under 30 minutes and is so easy to make! It has a creamy lemon garlic sauce and can be enjoyed with any leafy greens you like!
I originally made this Lemon Garlic Pasta as part of one of my 30-Minute Dinner Challenges. Lemon and garlic is a classic flavor combination, and it goes really well with pasta. This dish is also great because you can add any leafy greens you have on hand!
We eat a lot of pasta in our house and sometimes, I get a little sick of the same old pasta and red sauce. This Lemon Garlic Pasta is tossed with a creamy sauce made with olive oil, nutritional yeast, lemon juice, and garlic. It’s great for a quick and easy weeknight dinner!
Why Your Body Will Love This Pasta Dish
- Immune Health – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.
- Optimizing Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
- Vitamins and Minerals – Lemon juice is such a wholesome liquid. It contains potassium, flavonoids, and calcium, and as many know, it is high in Vitamin C. This well-known vitamin is great for the immune system and supports healing from wounds and collagen production.
Lemon Garlic Pasta Ingredients
- Pasta – You can use any kind of pasta you want for this recipe. I used rigatoni because I love how the sauce gets in the little ridges outside the pasta. The lemon garlic sauce is also great on spaghetti noodles!
- Olive oil – Olive oil helps to loosen the sauce up and adds some richness. You could add some reserved pasta water if you don’t want to use olive oil.
- Nutritional yeast – The nutritional yeast gives the sauce a creamy texture and cheesy taste. If you don’t need to make this recipe vegan, you can use grated parmesan cheese instead.
- Lemons – It’s important to use fresh lemons for this recipe! Avoid store-bought lemon juice that comes in the little plastic lemon container. This recipe also calls for the zest, so make sure you zest the lemon before you juice it.
- Garlic – I put two garlic cloves in the recipe, but you can use it however much you want! I say, the more garlic, the better 🙂
- Kale – I used kale because that’s what I had on hand, but you could use any leafy green you like. Spinach or broccoli are great!
How To Make The Perfect Lemon Garlic Pasta
There are only a few steps to making this delicious lemon garlic pasta and they’re all easy!
- Start by bringing a large pot to a boil and adding in your pasta. If you’re using broccoli, you can add your broccoli florets to the boiling pasta water when the pasta is about 4-5 minutes from being done.
- Make your sauce while the pasta is cooking. Just add the oil, nutritional yeast, garlic, lemon juice, zest, and salt and pepper to a bowl and mix until combined.
- Drain the pasta and add it back to the pot. Add in your kale or spinach immediately, and stir so the heat can help wilt it.
- Pour sauce over pasta and kale and mix until combined. Season to taste with more salt and pepper and enjoy! So easy!
Recipe Frequently Asked Questions
- Can I make this oil-free? I suggest swapping the oil for some reserved pasta water. The sauce will probably be a little less rich tasting but still good!
- Can I use something besides kale? Yes! I suggest broccoli, spinach, peas, or asparagus, but really, any vegetables you have on hand would be great additions.
- Can I use spaghetti noodles? Of course! That would be so good!
- How long do the leftovers stay fresh in the refrigerator? I suggest storing them in an airtight container for 3-4 days.
- How do you suggest re-heating this lemon garlic pasta? Either reheat in the microwave for a minute or two or heat on the stovetop in a skillet.
Lemon Garlic Pasta with Kale
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Lemon Garlic Pasta is super flavorful and easy to make!
Ingredients
Scale
- 16 ounces pasta, your favorite kind
- 1/4 cup olive oil
- 3 tablespoons nutritional yeast
- 2 cloves garlic minced
- Zest and juice of 1 lemon
- 2–3 cups diced kale leaves
- Salt and pepper, to taste
Instructions
- Fill a large pot of water and bring to a boil. Add your pasta and cook according to package directions. Make the lemon garlic sauce while pasta is cooking. Add olive oil, nutritional yeast, garlic, lemon zest and juice, salt and pepper. Whisk until combined.
- When pasta is finished cooking drain and add back to the pot. Immediately add the kale and sauce and stir until completely combined. Serve and enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
My whole family loved this! My VERY picky 6 year old even asked for seconds and had the left overs for lunch!!
Wow!! That’s so nice to hear!! You know something is a winner when you impress a 6 year old, haha!
Thank you for sharing this delicious and satisfying meal with a twist of lemon and garlic together. I tried this quick pasta recipe but added some broccoli and potatoes. For the base of the recipe I tried using clarified butter and it turned out insanely delicious. Organic ghee can be the best partner for this recipe.
That is so nice to hear, Cheryl!!