Creamy Lemon Spinach Spaghetti (Printable)

Thin spaghetti in a tangy lemon cream sauce with wilted spinach. An elegant yet comforting Italian dish ready in 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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain through a colander.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Add fresh baby spinach to the skillet and sauté for 2 to 3 minutes, stirring occasionally until completely wilted. Stir in lemon zest.
04 - Pour in heavy cream and bring to a gentle simmer over medium heat. Stir in lemon juice and grated Parmesan cheese, allowing the cheese to melt and sauce to thicken slightly.
05 - Add drained spaghetti to the skillet, tossing gently to coat all strands in the cream sauce. Gradually add reserved pasta water as needed to achieve a silky, cohesive consistency.
06 - Season generously with freshly ground black pepper and adjust salt to taste. Transfer to serving bowls immediately.
07 - Divide between individual bowls and top each serving with extra lemon zest and additional grated Parmesan cheese.

# Expert Hints:

01 -
  • The lemon cuts through the cream so it feels indulgent without weighing you down
  • It comes together in the time it takes to boil pasta, making it perfect for unexpected weeknight dinners
02 -
  • The sauce will look thin at first but thickens rapidly off the heat, so resist the urge to reduce it too much in the pan
  • Adding the pasta to the sauce instead of pouring sauce over pasta is the technique that makes this taste like something from a restaurant
03 -
  • Work quickly once the cream is added, as overcooking can cause it to separate
  • Use a pot large enough for the pasta to move freely, or it will cook unevenly and clump together
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