We eat a lot of pasta, and that isn’t very well reflected in the recipes offered on OE. Sometimes you need a really quick dinner and if you’re not big on batch cooking – I’m not, really, as I don’t have enough refrigerator space here – then a quick spinach pasta like this is a good option.
Cedar nuts are virtually identical to pine nuts – while those pictured are actually cedar, of course pine nuts are an easier option. There are some other alternatives (see substitutions below).
While the water is coming to a boil and the pasta cooks, the nuts are toasted quickly before setting aside. The same pan (already hot, very handy) is then used to fry the garlic and spinach, lemon is added, and everything is mixed together with a bit of pasta water. In 15 minutes or less, dinner is ready.
For some equally speedy dinner ideas, try super green pasta, a Moroccan-inspired carrot quinoa salad, or ready-in-minutes coconut rice noodles with spring veg.
Ingredients
Ingredient Notes and Substitutions
- Pasta: spaghetti or another long type is particularly good. I always use spelt pasta, but gluten-free is also good, and in almost any shape.
- Pine nuts: cedar and pine nuts can be used interchangeably. Slivered almonds work well too. Pine nuts are actually a seed, but if you have a nut allergy, you’re probably better off to avoid them in any case.
- Spinach: other greens can take the place of spinach. Rucola (rocket/arugula), chard, and baby kale are all good options.
Step by Step
Step 1: start the pasta and prep the vegetables. Wash the spinach and slice the garlic, then set aside.
Step 2: toast the nuts followed by the garlic, then add the spinach to wilt.
Step 3: mix with the pasta, season, and serve immediately.
Cedar Nuts vs Pine Nuts
They are very similar, both from the same family of trees. Cedar nuts grow in Siberia and look and taste a lot like the more common pine nut, from the Mediterranean.
Now that I’ve tried them, I do prefer cedar nuts in terms of flavour and texture. They’re very creamy and light, without the slight chalkiness (I don’t know if that’s the right way to describe it) that I sometimes dislike about pine, though this might be down to freshness or quality rather than the nut itself.
They can be used in the same way, though, toasted simply as in this recipe, in pesto, or various other sweet and savoury dishes. I very rarely purchase pine nuts, or nuts of any kind, due to the high price, but love them in this recipe.
Recipe Notes
Pasta water is key for this recipe. The starchiness pulls the sauce together and helps it to stick to the pasta more effectively – it is oily otherwise.
It is important to toast the nuts in a dry pan. Don’t be tempted to add oil – it’ll release it as they cook. Keep an eye on the pan as they do burn quickly, and stick to the recipe in removing from the heat immediately (don’t turn off the heat but leave the nuts in the pan).
This makes enough for two, so if you have a larger group to feed (or want leftovers), double the recipe.
How to Store
Storage: while this type of pasta is by far at its best when served immediately, it can be stored in the refrigerator for a day or two in a sealed container.
Freezing: I don’t recommend freezing this recipe.
Newsletter
Expert Tips
- Alter the spice level: leave the pepper flakes out if you don’t like spice, and feel free to reduce the black pepper.
- Use an organic lemon: try to find an organic, unwaxed lemon, as you’re using the zest. Apart from the environmental issues, conventional waxed lemon zest tastes awful.
- Season to taste: if the pasta water is salted effectively, there shouldn’t be much need to add more salt than listed. Try to be sure to season the water properly, as bland pasta can’t really be fixed.
More Spinach Recipes
Quinoa and Greens Patties
Vegan Stuffed Shells with mushrooms and spinach
Super Green Spinach Pancakes
Beet Salad with Spinach and Orange
If you make this Spinach Pasta with Pine Nuts or any other vegetarian dinner recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Quick Garlic Spinach Pasta with Pine Nuts
Ingredients
- 250 grams spelt pasta
- 60 ml pasta water (reserve before draining)
- 40 grams pine nuts or cedar nuts
- 1 tablespoon olive oil
- 3 cloves garlic finely sliced
- ½ teaspoon sea salt to taste*
- ½ teaspoon black pepper to taste
- ½ teaspoon hot pepper flakes optional
- 100 grams fresh spinach
- Zest of a lemon
- Juice of a lemon ~3-4 tbsp
Instructions
- Start a large pot of water for the pasta before beginning. Salt the water well and cook the pasta as stated on the package or recipe (for homemade).250 grams spelt pasta
- Prepare the cedar nuts and garlic spinach sauce while the pasta is cooking. Heat a frying pan over low-medium. Once the pan is hot, add the nuts (do not add oil). Stir constantly for 2-3 minutes, until the nuts are toasted. Immediately scoop them out of the pan and set aside.40 grams pine nuts
- Return the pan to the heat and add the olive oil and garlic. Cook for 1-2 minutes, until the garlic is fragrant and golden.1 tablespoon olive oil, 3 cloves garlic
- Stir in the salt, pepper, and pepper flakes.1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon hot pepper flakes
- Turn off the heat and add the spinach, lemon zest, and lemon juice. The spinach will wilt in the pan.100 grams fresh spinach, Zest of a lemon, Juice of a lemon
- Scoop out some of the pasta water (about 60ml, a ladleful) before draining the pasta, and add it to the pan with the spinach.60 ml pasta water (reserve before draining)
- Mix the drained pasta with the spinach and garlic sauce and serve immediately, topped with toasted cedar nuts.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Drew says
Love this simple dish, made it a few times now! Mixed it around with different nuts, added some cayenne peppers to spice things up the last time. Shared the recipe with a few people already too! Thank you, good stuff