Creamy Lemon Spinach Spaghetti (Print Version)

Light yet indulgent spaghetti in lemon cream sauce with fresh spinach. Vibrant, tangy, and comforting in just 25 minutes.

# What You'll Need:

→ 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 Make It:

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.
07 - Serve immediately, garnished with extra lemon zest and additional Parmesan.

# Additional Tips::

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in less than half that time.
  • The bright lemon keeps the cream from feeling heavy, so you walk away satisfied but not stuffed.
  • You probably already have most of these ingredients sitting around waiting to be used.
  • It's elegant enough for company but easy enough for a solo Tuesday night dinner.
02 -
  • Don't let the garlic brown or it'll turn bitter and throw off the whole balance of the dish.
  • Reserve that pasta water before you drain, I've forgotten more times than I'd like to admit and regretted it every time.
  • Add the lemon juice after the cream is warm or it might curdle if the temperature shock is too much.
  • Toss the pasta in the skillet, not the other way around, so the sauce coats evenly and doesn't pool at the bottom of the bowl.
03 -
  • Use a microplane for the lemon zest so you get only the fragrant yellow part and none of the bitter white pith.
  • Toss the pasta with tongs instead of a spoon, it coats more evenly and feels more like real Italian cooking.
  • Taste the sauce before adding the pasta and adjust the lemon or Parmesan then, it's harder to fix once everything is mixed.
  • Serve this in warm bowls if you have them, it keeps the pasta from cooling too fast and the sauce stays silky longer.
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