Creamy Lemon Spinach Spaghetti (Printable)

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

# 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 cheese for serving

# How-To:

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 thoroughly.
02 - While the pasta cooks, heat the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant, but not browned.
03 - Add the spinach and sauté for 2 to 3 minutes until completely 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 thoroughly to coat in the sauce. Gradually add reserved pasta water as needed to achieve a silky, creamy consistency.
06 - Season generously with freshly ground black pepper and adjust salt to taste.
07 - Transfer to serving plates immediately, garnished with extra lemon zest and additional Parmesan cheese.

# Expert Hints:

01 -
  • The lemon cream sauce comes together in minutes but tastes like something from a restaurant
  • It hits that perfect spot between comforting and refreshingly light
02 -
  • Reserving pasta water is non-negotiable. That starchy liquid is what transforms the cream sauce into something that actually clings to the pasta instead of sliding off.
  • Add the lemon juice off the heat or right at the end. High heat can make cream sauce separate, and lemon compounds change when cooked too long.
03 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge. If you have time, let it sit out for 15 minutes before using.
  • Microplane your Parmesan directly over the hot sauce. The heat helps it melt instantly and evenly, plus you avoid dirtying an extra bowl.
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