Creamy Lemon Spinach Spaghetti (Print Version)

Thin spaghetti in silky lemon cream sauce with wilted spinach. A tangy, comforting Italian-inspired dish ready in 25 minutes.

# What to Use:

→ 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

# How to Prepare:

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, ensuring it does not brown.
03 - Add the 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 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 while hot.
07 - Transfer to serving bowls and garnish with extra lemon zest and additional Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Perfect for those nights when you want something restaurant worthy but barely have the energy to cook
02 -
  • Never skip reserving the pasta water, it is the secret ingredient that transforms a good sauce into something extraordinary
  • Add the lemon juice off the heat to prevent the cream from potentially separating
03 -
  • Zest your lemon before juicing it, much easier to handle the whole fruit when it has not been squeezed yet
  • The sauce thickens quickly as it cools, so serve it immediately while it is at its most silky
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