Spinach Spaghetti with garlic crumbs

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This flavorful spinach spaghetti tossed with crispy garlic breadcrumbs, lemon and parmesan cheese makes an amazing midweek meal ready in 15 minutes.

Another dinner, another easy pasta recipe for you!

Top view of a white plate full of spinach spaghetti with garlic breadcrumbs and chilli flakes.

I’ve always been a big fan of spaghetti for a quick family meal. It’s one of the best pantry staples for making delicious 1-pot creamy spaghetti, fried egg spaghetti, and garlic olive oil spaghetti, as well as perfect for these scrumptious sauce recipes.

Made with a few fresh ingredients and pantry staples, today’s spaghetti is tossed with sautéed spinach and crispy breadcrumbs flavored with garlic, lemon, and parmesan cheese. You can’t go wrong here.

Probably you may not expect to use toasted breadcrumbs as a condiment for your spaghetti recipe, but you’ll be surprised at how its nutty flavor and crunchy texture will elevate this super simple pasta dish.

Very popular for many Southern Italian pasta dishes, basic breadcrumbs (pangrattato in Italian, which means literally ‘grated bread’) is toasted in a skillet with some olive oil until nice and golden. It’s a simple, economical ingredients, but it brings surprisingly another dimension to the dish.

Just don’t forget a squeeze of bright lemon juice to finish out the dish and extra Parmesan cheese that goes right on top for serving.

You’ll love swirling your noodles, soft spinach and crispy crumbs around a fork.

With this simple and flavorful spinach spaghetti pasta night just got better!

List of the ingredients

  • Spaghetti
  • Spinach
  • Breadcrumbs
  • Extra virgin olive oil
  • Garlic
  • Chilli flakes (optional)
  • Parmesan cheese
  • Lemon
  • Salt & pepper
Top view of the ingredients to make spinach spaghetti over a white background.

How to make spinach spaghetti

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Heat the olive oil in a large skillet, then stir in garlic, chilli flakes, and breadcrumbs.
  • Toast the breadcrumbs until golden and fragrant.
  • Turn the heat off, stir in the parmesan cheese, and remove the mixture from the skillet.
Top view of a cast iron skillet fulll of breadcrumbs and parmesan cheese.
  • Using the same skillet, heat the olive oil and saute’ the garlic until fragrant.
  • Add pasta water, fresh spinach, cook just until wilted, and season to taste.
  • Drain the spaghetti, add it to the skillet along with the breadcrumbs mixture.
  • Stir in the lemon juice, some pasta water, and toss until combined.
  • Taste, adjust the seasoning if needed, and serve immediately with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if desired.
Top view of a cast iron skillet full of spinach and spaghetti.

Recipe notes

Spinach spaghetti ingredients

Spaghetti: I love spaghetti but something long like bucatini, linguine or fettuccine will work too, of course. My favorite brands are Garofalo and Rummo.

Extra virgin olive oil: I always recommend using extra virgin olive oil for my pasta recipes, it provides the best flavor and nutrition, but it can sub with butter if you wish.

Breadcrumbs: Either ordinary breadcrumbs or panko breadcrumbs are fine. You can also ground stale sandwich bread.

Spinach: Fresh baby spinach works best in this pasta recipe. Feel free to throw in a little extra spinach and get your green leaves in for the day.

Garlic: I recommend using fresh garlic, not garlic powder for this spinach pasta recipe.

Parmesan cheese: aged Parmesan cheese with its nutty flavor is the best, but also pecorino cheese works just fine. You’re welcome to skip the cheese and keep the recipe vegan.

Lemon juice: Freshly squeezed lemon juice provides a touch of bright and zesty acidity, but it also maximises your iron absorption and nutrients from the spinach.

Salt & pepper: Season to taste before serving. Add a touch of chilli flakes (aka red pepper flakes) to add some heat if you wish.

Close-up of some spinach spaghetti with delicious crumbs.

Serving suggestions

Storage tips

Spinach spaghetti leftovers keep well covered in the fridge for about 3 days. To reheat simply do so in a microwave safe dish with a touch of olive oil. My favorite method is reheating the leftovers in a pan using some olive oil to make spaghetti slightly crispy.

Close-up of spinach spaghetti with a lemon wedge on a white plate.

More spinach recipes to try

Loving superfood spinach? Check out this round of delicius spinach recipes featuring salad, egg frittata, pesto, pizza, soup and scrumptious pasta dishes like spinach pasta, feta spinach pasta, and more!

Pasta recipes you’ll love!

More pasta dishes? I’ve got you covered! Check out these collections including 13 Super Quick Pasta Recipesone-pot pasta recipesvegan pastasItalian pasta recipespenne pasta recipes, 30+ Meatless pasta ideas, and even dreamy pasta dishes! I’m sure you’ll find here your favorite ones!

Below some of my fav quick pasta recipes to inspire you!

Lastly, I hope you’ll love this spinach spaghetti as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!

Spinach Spaghetti with Garlic Crumbs

Quick and easy, this spinach spaghetti tossed with toasted garlic breadcrumbs, lemon and parmesan is for all of you spaghetti lovers out there.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: pasta
Cuisine: Italian
Keyword: spinach spaghetti
Servings: 4
Calories: 324kcal
Author: Katia



  • 8 oz (220 grams) Spaghetti (or any other long pasta cut)

Spinach with garlic crumbs

  • 1 ½ tablespoons extra virgin olive oil, divided
  • 2 tablespoons garlic cloves, divided
  • 4 tablespoons breadcrumbs
  • ¼ teaspoon chilli flakes (optional)
  • 3 tablespoons grated parmesan cheese, plus more for serving
  • ½ lb (220 grams) baby spinach
  • salt & pepper, to taste
  • 1 tablespoon lemon juice, or more to taste


  • Cook the pasta: Bring a large pot of water to the boil, add salt, and cook the spaghetti until al dente (follow the package instructions). Reserve ½ cup of hot pasta water prior to draining the pasta.
  • Toast the breadcrumbs: Heat ½ tablespoon of olive oil in a skillet over medium heat, add 1 garlic clove, breadcrumb, chilli flakes and cook, stirring often, until golden – about 3-4 minutes. Remove from the heat, stir in the parmesan, transfer to a small bowl, and set aside.
  • Cook the spinach: Place the skillet back to the stove, add the rest of the olive oil, 1 minced garlic clove, and cook over medium heat for about 1 minute. Add 1 tablespoon of pasta cooking water and the spinach, a handful at a time, stirring until wilted. Turn the heat off, taste, and season accordingly.
  • Assemble and serve: Reserve ½ cup of pasta water, drain and add the spaghetti to the skillet, the lemon juice, breadcrumb mixture and toss until well combined. Taste, make sure you're happy with the overall flavor (you might prefer more salt or lemon juice), then serve immediately with more grated parmesan cheese, a drizzle of extra virgin olive oil for its fruity flavor, or chilli flakes for some heat. Enjoy!


Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 324kcal | Carbohydrates: 52g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 671mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5190IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 3mg

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