There’s something about a pasta dish that feels both simple and elevated—where a few well-balanced ingredients come together to create something truly satisfying. This Lemon Garlic Rigatoni with Spinach is exactly that kind of recipe.

Tender rigatoni is tossed in a bright, citrusy garlic-infused base, with wilted spinach adding freshness and depth to every bite. The combination is light yet comforting, with just the right balance of richness, acidity, and texture. Finished with a sprinkle of cheese and a crisp, savory topping, it’s a dish that feels effortlessly refined.

It’s perfect for a quick weeknight dinner, but also elegant enough to serve when you want something that feels a little more special. Fresh, vibrant, and full of flavor, this is one of those recipes you’ll come back to again and again.

Now that you have a feel for how bright, fresh, and beautifully balanced this dish is, it’s time to bring it together in your own kitchen. With simple ingredients and just a few easy steps, it comes together effortlessly while still feeling elevated.

Serves: 3

Ingredients

1 pound rigatoni ( if you don’t like rigatoni, feel free to use your favorite pasta)

1 small bag of fresh spinach

3-4 cloves of garlic, sliced

Oil

1/4 cup panko breadcrumbs

2 tablespoons unsalted butter

1/2 teaspoon garlic powder

1 1/2 tablespoons mascarpone

3 tablespoons shredded Parmesan cheese

1 lemon, sliced

Salt & pepper

Instructions

Boil a large pot of salted water for the rigatoni. Once water is boiling add your rigatoni in and cook according to directions on package. Set rigatoni aside until a little later (add a little oil to rigatoni and stir, so it doesn’t stick). In a small sauté pan add butter and cook until butter melts in pan. Once butter melts add panko bread crumbs and garlic powder. Stir panko bread crumbs for about 10 minutes, or until they get toasty and a light brown color. Take pan off of heat and set panko bread crumb mixture in a small bowl. In a large sauté pan over medium heat add oil. To the oil, add sliced garlic and spinach. Add in sliced lemons, I added about five or so. (Sliced lemons are added in for flavor). Stir spinach until it starts to wilt. At this point, you can remove sliced lemons from sauté pan. Turn heat off and add mascarpone to spinach. Stir until spinach is evenly coated in mascarpone. Take the rigatoni and add it to your sauté pan with spinach. Toss rigatoni with spinach mascarpone mixture until evenly coated. Serve the rigatoni in your favorite pasta bowl and add panko bread crumb mixture and shredded parmesan cheese on top. If you want to be fancy, add a slice of lemon or two if you have any remaining. Enjoy!