Creamy Lemon Spinach Spaghetti

This Creamy Lemon Spinach Spaghetti is a masterclass in balancing bright, citrusy notes with a rich, velvety sauce. Perfect for a quick weeknight dinner or an elegant weekend meal, this dish transforms simple ingredients like fresh baby spinach and heavy cream into a restaurant-quality experience in just 25 minutes. The thin spaghetti strands act as the perfect canvas, soaking up the tangy lemon and salty Parmesan for a bite that is both comforting and refreshing.

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The secret to this dish lies in its simplicity. By using fresh lemon zest and juice alongside finely minced garlic, the aromatics create a depth of flavor that complements the richness of the heavy cream without overpowering the delicate greens. It is a light yet satisfying meal that brings a taste of Italian-inspired comfort to your dining table.

Ingredients

• 400 g (14 oz) thin spaghetti
• Salt, for pasta water
• 200 g (7 oz) fresh baby spinach
• 2 cloves garlic, finely minced
• Zest of 1 lemon
• Juice of 1 large lemon
• 2 tbsp unsalted butter
• 200 ml (3/4 cup + 1 tbsp) heavy cream
• 60 g (1/2 cup) grated Parmesan cheese
• Freshly ground black pepper, to taste
• Extra lemon zest and additional Parmesan, for serving

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Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta water, then drain.

Step 2

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.

Step 3

Add the spinach and sauté for 2–3 minutes until wilted. Stir in the lemon zest.

Step 4

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.

Step 5

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.

Step 6

Season generously with black pepper and adjust salt to taste.

Step 7

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

Zusatztipps für die Zubereitung

To ensure the smoothest sauce possible, make sure your heavy cream is at room temperature before adding it to the skillet. Always reserve the pasta water; the starch it contains is the magic ingredient that helps the lemon cream sauce emulsify and perfectly coat every strand of spaghetti. If the sauce becomes too thick, a splash of that reserved water will bring it back to a silky consistency.

Varianten und Anpassungen

This recipe is highly adaptable. For a gluten-free version, substitute the thin spaghetti with your favorite gluten-free pasta brand. If you want to add more protein, grilled chicken breast or sautéed shrimp make excellent additions. For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic provides a lovely contrast to the creamy lemon sauce.

Serviervorschläge

Serve this pasta immediately while it's hot and creamy. It pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio. For a complete meal, accompany the spaghetti with a side of crusty artisan bread and a simple arugula salad tossed in a light vinaigrette.

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Enjoy this vibrant and tangy pasta dish that brings together the best of Italian comfort food. It’s a simple yet sophisticated meal that will surely become a staple in your kitchen rotation.

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Common Questions

→ Can I make this pasta ahead of time?

This dish tastes best served immediately, as the cream sauce can thicken upon reheating. If preparing ahead, undercook the pasta slightly and reserve extra pasta water. Reheat gently with a splash of water or cream to restore the silky consistency.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce, though it will be less thick. For dairy-free options, full-fat coconut milk adds richness with subtle coconut flavor, or cashew cream blended with lemon juice mimics the creamy texture beautifully.

→ How do I prevent the sauce from separating?

Keep the heat at medium-low or gentle simmer once the cream is added. Avoid boiling vigorously, as high heat can cause dairy to separate. Stirring continuously while adding Parmesan ensures smooth melting and emulsification.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works well—thaw completely and squeeze out excess moisture before adding to the skillet. This prevents the sauce from becoming watery. One 10-ounce frozen package typically equals the 200g fresh spinach called for in this dish.

→ Is this suitable for meal prep?

The pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or cream and warm gently over low heat, tossing frequently to restore the creamy texture without breaking the sauce.

→ What wine pairs well with this pasta?

Crisp, acidic whites complement the lemon brightness beautifully. Sauvignon Blanc, Pinot Grigio, or dry Vermentino cut through the cream while enhancing the citrus notes. For red wine lovers, a light Pinot Noir works without overpowering the delicate flavors.