Creamy Lemon Spinach Spaghetti (Print Version)

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

# 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

# Step-by-Step Guide:

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 completely.
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.
03 - Add the fresh 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 gently to coat evenly 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.
07 - Transfer to serving plates and garnish with extra lemon zest and additional Parmesan cheese.

# Top Tips:

01 -
  • The sauce comes together in the time it takes pasta to cook, making it perfect for weeknight dinners when you want something special without the fuss
  • Fresh lemon cuts through the rich cream, creating a dish that feels indulgent yet surprisingly light on your palate
  • Spinach wilts into the sauce, so you get your greens without even noticing you are eating something healthy
02 -
  • The sauce thickens quickly off the heat, so remove it from the flame as soon as it coats the back of a spoon to prevent separating
  • Reserved pasta water is absolutely essential, as the starch helps emulsify the cream and creates that restaurant-quality silky texture
03 -
  • Room temperature cream incorporates more smoothly and is less likely to curdle when you add the lemon juice
  • Grate your Parmesan from a wedge rather than buying pre-grated, as the anti-caking agents prevent it from melting properly into the sauce
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