Creamy Lemon Spinach Spaghetti (Print Version)

Thin spaghetti in a luscious lemon cream sauce with fresh spinach, ready in 25 minutes.

# What You 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 tbsp unsalted butter
08 - 3/4 cup + 1 tbsp 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

# Directions:

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, but not browned.
03 - Add the spinach and sauté for 2-3 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, letting the cheese melt and the sauce thicken slightly.
05 - Add the drained spaghetti to the skillet, tossing to coat 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. Serve immediately, garnished with extra lemon zest and additional Parmesan.

# Expert Suggestions:

01 -
  • The bright lemon cuts through the rich cream creating the most balanced sauce
  • It comes together in under 30 minutes but tastes like restaurant quality
02 -
  • The pasta water is crucial, it creates the silky emulsion that makes restaurant style sauce
  • Add lemon juice off the heat or the cream can separate slightly
03 -
  • Room temperature cream incorporates more smoothly than cold from the fridge
  • Grate your Parmesan finely so it melts quickly into the hot cream
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