About This Recipe
This spinach and walnut pasta is one of those dishes that proves you don't need a long list of ingredients to make something extraordinary. Toasted walnuts bring a deep, buttery richness that pairs beautifully with the bright pop of lemon and the sharp bite of Pecorino. The spinach wilts down into something lush and tender, coating every strand of spaghetti in a silky, garlicky sauce.
Canadian home cooks love this recipe because it comes together in under 20 minutes and still feels like a proper meal — not a compromise. It's the kind of thing you whip up on a busy Tuesday night when you want something nourishing without spending hours in the kitchen.
Tips for the Best Spinach and Walnut Pasta
Toast the walnuts in a dry skillet over medium heat for 2–3 minutes before adding them to the pasta — this unlocks their nutty oils and prevents them from turning soggy. Don't skip reserving that pasta water; the starch is what turns your olive oil, garlic, and lemon into a glossy sauce instead of a greasy mess.
What to Serve With It
Serve this straight from the pan with a wedge of crusty sourdough for soaking up every last drop of sauce. A light arugula salad dressed with lemon vinaigrette cuts through the richness perfectly, and a glass of crisp white wine — think Sauvignon Blanc or a decent Pinot Grigio — rounds out the plate nicely.
Storage & Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce — microwave reheating tends to dry out the spinach and make the pasta gummy. For best results, serve within two days.
