Creamy Lemon Spinach Spaghetti (Print Version)

Thin spaghetti in tangy lemon cream sauce with wilted spinach. Vibrant, comforting, and ready 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 and set aside.
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 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 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, garnished with extra lemon zest and additional Parmesan cheese.

# Additional Tips::

01 -
  • This comes together in under 30 minutes but tastes like something from a proper Italian restaurant
  • The sauce clings beautifully to each strand, coating every bite perfectly
  • You can easily swap in whatever pasta shape you have hiding in the pantry
02 -
  • Never skip the pasta water because it is what transforms a separated sauce into something velvety and cohesive
  • The sauce will continue thickening off the heat, so it is better to leave it slightly looser than you think you want
  • Lemon can vary in acidity, so always taste before adding the full amount
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your Parmesan fresh because pre grated cheese often has anti caking agents that prevent silky melting
Go Back