Creamy Lemon Spinach Spaghetti (Printable)

Thin spaghetti in tangy lemon cream sauce with wilted spinach. A vibrant, comforting Italian pasta ready in 25 minutes.

# Components:

→ 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

# 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, 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.
07 - Serve immediately, garnished with extra lemon zest and additional Parmesan.

# Expert Advice:

01 -
  • It feels fancy but uses everyday ingredients you probably already have on hand.
  • The lemon keeps it bright and fresh, never heavy, even with all that cream.
  • You can have dinner on the table faster than ordering takeout.
  • Spinach wilts right into the sauce, so you get greens without any extra effort.
02 -
  • Always reserve pasta water before draining, I forgot once and had to thin the sauce with plain water, which made it taste flat.
  • Add the lemon juice after the cream has heated or the acid can cause the cream to curdle if it is too cold.
  • Grate your own Parmesan, the pre-shredded stuff does not melt smoothly and can make the sauce grainy.
03 -
  • Zest the lemon before you juice it, trying to zest a juiced lemon is frustrating and messy.
  • Toss the pasta in the skillet instead of pouring sauce over plated noodles, it coats every strand evenly and tastes so much better.
  • Taste the sauce before adding salt, the Parmesan and pasta water both add saltiness, and it is easy to overdo it.
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