Creamy Lemon Spinach Spaghetti (Print Version)

Thin spaghetti in silky lemon cream sauce with wilted spinach. A tangy, comforting Italian pasta dish ready in under 30 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 Steps:

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 fresh baby 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 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. Transfer to serving plates immediately.
07 - Serve immediately, garnished with extra lemon zest and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The lemon brightens the cream without making it feel heavy
  • Spinach wilts into silky ribbons that cling to every strand
  • Ready in 25 minutes but tastes like it took all day
02 -
  • Reserve pasta water before draining or you'll miss the secret to silky sauce
  • Add lemon juice off the heat to prevent cream from separating
  • Toss spaghetti vigorously so sauce clings to every strand
03 -
  • Room temperature cream incorporates more smoothly than cold
  • Grate Parmesan finely so it melts into the cream without clumping
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