Creamy Lemon Spinach Spaghetti (Print View)

Thin spaghetti in silky lemon cream sauce with wilted spinach. A vibrant, tangy, and comforting Italian-inspired pasta dish.

# 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 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 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 but not browned.
03 - Add the fresh spinach to the skillet and sauté for 2-3 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 continuously 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.
07 - Transfer to serving plates immediately while hot. Garnish with extra lemon zest and additional Parmesan cheese.

# Expert Insights:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant that takes reservations weeks in advance
  • Its that rare perfect balance of indulgent and fresh, leaving you satisfied but not weighed down
02 -
  • Never skip reserving the pasta water since that starchy liquid is what transforms the sauce from creamy to silky
  • Add the lemon juice off the heat or the cream can separate and curdle unpleasantly
03 -
  • Room temperature cream incorporates more smoothly without shocking the sauce
  • Grate your Parmesan fresh from a wedge instead of using pre grated cheese
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