Creamy Lemon Spinach Spaghetti (Print View)

Thin spaghetti in luscious lemon cream sauce with fresh spinach. Light, tangy, and satisfying in 25 minutes.

# Components:

→ Pasta

01 - 14 oz thin spaghetti
02 - Salt for pasta water

→ Vegetables

03 - 7 oz fresh baby spinach
04 - 2 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - Juice of 1 large lemon

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 3/4 cup plus 1 tablespoon heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Freshly ground black pepper to taste

→ Garnish

11 - Extra lemon zest
12 - Additional Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant, but not browned.
03 - Add the spinach and sauté for 2 to 3 minutes until wilted. Stir in the lemon zest.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon juice and Parmesan cheese, letting the cheese melt and the sauce thicken slightly.
05 - Add the drained spaghetti to the skillet, tossing to coat in the sauce. If needed, gradually add reserved pasta water to achieve a silky, creamy consistency.
06 - Season generously with black pepper and adjust salt to taste. Serve immediately, garnished with extra lemon zest and additional Parmesan.

# Expert Advice:

01 -
  • It tastes like restaurant pasta but uses ingredients you probably already have tucked away in your kitchen.
  • The lemon keeps it from feeling heavy, so you can finish a full plate without that post-pasta slump.
  • Spinach sneaks in so seamlessly that even picky eaters won't put up a fight.
  • You can make it start to finish in the time it takes to watch a sitcom episode.
02 -
  • If you skip reserving pasta water and the sauce gets too thick, you'll end up with clumpy noodles instead of a silky toss.
  • Adding lemon juice too early can curdle the cream, so wait until after the cream has simmered before stirring it in.
  • Don't rinse the pasta after draining, that starch on the surface is what helps the sauce cling to every strand.
03 -
  • Use a Microplane to zest the lemon directly over the pan so none of those fragrant oils go to waste.
  • Toss the pasta in the skillet off the heat for a few seconds before serving, it gives the sauce one last chance to cling perfectly.
  • Taste the sauce before adding salt, because Parmesan is already salty and it's easy to overdo it.
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