Creamy Lemon Spinach Spaghetti (Print)

Thin spaghetti tossed in luscious lemon cream sauce with fresh spinach for a vibrant, tangy, and comforting Italian pasta dish.

# Ingredients:

→ 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 in a colander.
02 - While the pasta cooks, heat the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add the fresh baby spinach to the skillet and sauté for 2 to 3 minutes until completely wilted. Stir in the lemon zest.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon juice and grated Parmesan cheese, allowing the cheese to melt and the sauce to thicken slightly.
05 - Add the drained spaghetti to the skillet, tossing thoroughly to coat in the sauce. Gradually add reserved pasta water as needed to achieve a silky, creamy consistency.
06 - Season generously with freshly ground black pepper and adjust salt to taste. Serve immediately garnished with extra lemon zest and additional Parmesan cheese.

# Expert Tips:

01 -
  • It feels fancy but comes together faster than ordering takeout, using ingredients you probably already have.
  • The lemon cuts through the richness in a way that keeps you going back for another forkful without feeling heavy.
  • It's the kind of dish that works for a quiet Tuesday or when you need to impress someone without breaking a sweat.
02 -
  • Don't let the garlic brown or it'll turn sharp and bitter, ruining the whole vibe of the dish.
  • Add the lemon juice after the cream has warmed up or it can curdle, learned that one the hard way on a dinner date.
  • Use the pasta water generously, it's starchy and salty and makes the sauce cling instead of pooling at the bottom.
03 -
  • Zest the lemon before you juice it, trust me, it's way easier than trying to zest a squeezed lemon half.
  • Use a good quality Parmesan, the real stuff melts smoother and tastes a hundred times better than the dusty stuff in a shaker.
  • Toss the pasta in the skillet instead of plating and saucing, it coats every strand evenly and looks better too.
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