Spinach Garlic Pasta Luce Linguine with Za’atar Spinach and Lemon

Serving Size: 2-3
Prep Time:  20 minutes
Cook Time: 1 Hour, 20 Minutes
Total Time:  1 Hour, 40 Minutes


1/2 lb. Pappardelle’s Spinach Garlic Pasta Luce Linguine
Kosher salt
3/4 cup extra virgin olive oil
6 large garlic cloves, minced
12 oz baby spinach
1 tsp red pepper flakes
4 Tbsp za'atar, divided
1 cup grated parmesan cheese, plus more for garnish
1 lemon, zested and juiced

1 cup chopped fresh parsley


  1. To prepare pasta, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 14 minutes or until al dente, stirring intermittently. Drain and set aside.
  2. In a large pan, warm the olive oil over medium heat. When the oil shimmers, add the garlic and stir until fragrant, about 1 minute
  3. Add the lemon juice and a splash of the pasta cooking water (about ½ cup). Begin adding in the spinach in batches, stirring until wilted and seasoning with a pinch of salt as you go. When all of the spinach is fully wilted, about 5 minutes, stir in the crushed red pepper flakes and 1 tablespoon of za’atar.
  4. Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, parmesan, lemon zest, and parsley. Toss until everything is well-combined. If the pasta looks a bit dry, add a little more olive oil or a splash more of the pasta cooking water and stir until it’s glossy.
  5. Serve with more cheese and za’atar on the side.