Creamy Lemon Spinach Spaghetti (Printable Version)

Thin spaghetti in silky lemon cream sauce with fresh spinach. Vibrant, tangy, and comforting Italian pasta dish for four.

# 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 for serving

# Method:

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.
02 - While the pasta cooks, heat the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add the spinach and sauté for 2 to 3 minutes until 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 thoroughly in the sauce. If needed, gradually add reserved pasta water to achieve a silky, creamy consistency.
06 - Season generously with black pepper and adjust salt to taste.
07 - Serve immediately, garnished with extra lemon zest and additional Parmesan.

# Expert Suggestions:

01 -
  • It delivers restaurant quality creaminess in under half an hour without any fancy techniques.
  • The lemon keeps it from feeling heavy, so you can enjoy a full plate without regret.
  • Spinach wilts right into the sauce, giving you vegetables without a separate side dish.
  • Leftovers reheat beautifully with just a splash of milk or pasta water.
02 -
  • Reserve the pasta water before you drain, because once its gone, you cant get it back, and plain water wont give you the same silky texture.
  • Add the lemon juice after the cream has warmed, or the acid can cause the dairy to split and turn grainy instead of smooth.
  • Dont skip the lemon zest, it carries the aromatic oils that make the dish smell as good as it tastes.
03 -
  • Use a large skillet so you have room to toss the pasta without it clumping or spilling over the sides.
  • Grate the Parmesan right before you need it, because fresh cheese melts smoother and tastes sharper than anything from a plastic tub.
  • If the sauce looks too thick, add pasta water a little at a time, because you can always add more but you cant take it back out.
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