Pin it The first time I made this lemon spinach spaghetti, I had just come home from a brutal Monday at work and needed something that felt special but wouldn't take forever. The way the cream and lemon come together still reminds me of how the right ingredients can turn a rough day into something cozy and bright.
Last spring, my sister came over for dinner and watched me make this, insisting she hates cream sauces. She went back for seconds and then asked if I had any more lemons. Now she texts me every time she makes it, usually with some variation about how she added extra garlic or tried it with shrimp.
Ingredients
- Thin spaghetti: I prefer thin spaghetti here because the delicate sauce clings to it beautifully, but regular spaghetti works perfectly fine too.
- Salt: Generously salt your pasta water until it tastes like the sea. This is your only chance to season the pasta itself.
- Fresh baby spinach: Baby spinach is tender and wilts quickly. Avoid mature spinach which can be tough and fibrous in a quick pasta sauce.
- Garlic: Freshly minced garlic releases more flavor than pre-minced. Let it sizzle just until fragrant to avoid bitter notes.
- Lemon: Both zest and juice are essential here. The zest gives bright aromatic flavor while the juice provides the tangy backbone.
- Unsalted butter: Using unsalted butter lets you control the salt level precisely. If you only have salted butter, reduce the added salt slightly.
- Heavy cream: Heavy cream creates that luscious restaurant-style texture. Half and half will work but the sauce will be thinner and less rich.
- Parmesan cheese: Freshly grated Parmesan melts better and has superior flavor compared to pre-grated cheese which contains anti-caking agents.
Instructions
- Get your pasta water ready:
- Fill a large pot with water, bring it to a rolling boil, and salt it generously until it tastes like the sea. This is crucial for well-seasoned pasta.
- Cook the spaghetti:
- Add the thin spaghetti and cook according to package directions until al dente, usually 8 to 9 minutes. Before draining, scoop out about 120 ml of that starchy pasta water and set it aside.
- Start the aromatic base:
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and let it sizzle for about 1 minute until fragrant and golden at the edges.
- Wilt the spinach:
- Toss in the fresh baby spinach and stir for 2 to 3 minutes until it's completely wilted and vibrant green. Stir in the lemon zest to release its aromatic oils.
- Build the cream sauce:
- Pour in the heavy cream and bring everything to a gentle simmer. Add the lemon juice and grated Parmesan, stirring until the cheese melts completely and the sauce begins to thicken.
- Bring it all together:
- Add the drained spaghetti directly to the skillet and toss vigorously to coat every strand. Add the reserved pasta water a little at a time until the sauce turns silky and clings to the pasta.
- Season and serve:
- Finish with generous freshly ground black pepper and adjust salt to taste. Serve immediately while the sauce is glossy and hot.
Pin it This pasta has become my go-to when friends drop by unexpectedly. It looks elegant with its flecks of green and dusting of cheese, but it comes together so fast that I can catch up with everyone while it cooks. Something about the bright, creamy flavors just makes people relax.
Getting the Sauce Consistency Right
The key to that restaurant-quality glossy finish is adding pasta water gradually. Start with a splash, toss the pasta, and assess. You want the sauce to coat each strand like a silky veil. If it looks too thick, add more water. Too thin, keep tossing. The residual heat will help everything emulsify into that perfect texture.
Making It Your Own
I love adding a handful of peas or asparagus in spring when they're at their peak. Sometimes I throw in some shredded rotisserie chicken for heartier weeknight dinners. The sauce is incredibly forgiving and adapts beautifully to whatever you have on hand.
Wine Pairings and Serving Ideas
A crisp white wine cuts through the richness beautifully. A chilled glass of Sauvignon Blanc or Pinot Grigio balances the tangy lemon and creamy elements perfectly.
- Grill some bread and rub it with raw garlic for a simple side
- A light arugula salad with vinaigrette balances the richness
- Finish with fresh berries instead of heavy dessert
Pin it There is something about this dish that just works, whether it is a Tuesday dinner alone or Friday night with friends. Bright, creamy, and always comforting.
Recipe FAQ
- → Can I make this dish ahead of time?
This pasta is best served fresh immediately after cooking. However, you can prep ingredients in advance—mince garlic, zest the lemon, and wash spinach up to 4 hours ahead. Store in separate containers until ready to cook.
- → What type of spaghetti works best?
Thin spaghetti (#5) is ideal as it cooks quickly and absorbs the cream sauce beautifully. Whole wheat or gluten-free varieties work well too, though adjust cooking time according to package directions.
- → How do I prevent the sauce from breaking?
Keep heat at medium, never boiling vigorously. Add lemon juice after cream is warm to prevent curdling. Stir gently and continuously. If sauce appears to separate, whisk in reserved pasta water gradually.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, seared shrimp, or pan-fried scallops pair beautifully. Add protein during the final toss with spaghetti, or serve on the side for a lighter presentation.
- → What wine pairs well with this meal?
Crisp white wines work best—Sauvignon Blanc, Pinot Grigio, or Vermentino complement the lemon brightness and rich cream sauce. Avoid heavy reds as they overpower the delicate flavors.
- → How can I make this lower in calories?
Substitute half the heavy cream with whole milk or Greek yogurt for a lighter version. Use less butter and Parmesan, or increase spinach proportion. The flavors remain vibrant while reducing fat content.