Zaatar Garlic Spinach Pasta

Source recipe


  • ½ pound spaghetti ( or other thin pasta)
  • Kosher salt
  • ½ to ¾ cup extra virgin olive oil
  • 5 to 6 large garlic cloves (minced) [we skipped due to dietary restrictions]
  • 12 ounces baby spinach
  • 1 teaspoon red pepper flakes (can be on the side)
  • 3 to 4 tablespoons za’atar (divided)
  • Parmesan cheese (shredded), to your liking (anywhere from ½ cup to 1 cup)
  • 1 lemon (zest and juice)
  • 1 cup chopped fresh parsley
  1. Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.
  2. When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za’atar.
  3. When the pasta is ready, drain, keeping a little bit more of the cooking water still.
  4. Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za’atar on the side.