Pin it The first time I made this lemon spinach spaghetti, I was trying to use up a massive bag of spinach from my CSA box that was threatening to wilt in the fridge. My kitchen smelled like butter and garlic, and I remember my roommate wandering in, asking what smelled so incredible, then hovering over the stove until I finally plated a bowl for both of us.
Last spring, I served this at a small dinner party when my friend Sarah announced she was going vegetarian. Everyone kept sneaking seconds, and honestly, nobody missed the meat. The way the bright lemon cuts through the cream creates this addictive quality that has people asking for the recipe before they've even finished their first serving.
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Ingredients
- Thin spaghetti: The delicate texture really lets that lemon cream sauce cling to every strand
- Salt: Generously salt your pasta water until it tastes like the sea
- Fresh baby spinach: Baby spinach wilts beautifully without becoming tough or bitter
- Garlic: Freshly minced releases way more flavor than the pre chopped stuff
- Lemon zest and juice: Both are essential for that layered bright flavor
- Unsalted butter: Gives you control over the final seasoning
- Heavy cream: Creates that luxurious silky consistency
- Grated Parmesan: Freshly grated melts better and tastes more vibrant
- Black pepper: Dont be shy with this, it needs that peppery kick
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Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a rolling boil while you prep everything else
- Cook the spaghetti:
- Cook until al dente, then reserve that pasta water before draining, its liquid gold for sauces
- Start your aromatic base:
- Melt butter in a large skillet over medium heat and cook the garlic for just 1 minute until fragrant
- Wilt the spinach:
- Add spinach and toss for 2 to 3 minutes until it collapses, then stir in the lemon zest
- Build the sauce:
- Pour in the cream, bring to a gentle simmer, then add lemon juice and Parmesan until melted
- Bring it all together:
- Add the spaghetti to the skillet, tossing vigorously and adding pasta water as needed for that glossy coating
- Season and serve:
- Finish with generous black pepper and adjust salt, then top with extra zest and Parmesan
Pin it This pasta has become my go to when someone texts me saying they had a terrible day and need dinner. The sheer comfort of those creamy, lemony noodles feels like a hug in a bowl, and I love watching someones shoulders drop as they take that first bite.
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Making It Your Own
Ive learned that this base is incredibly forgiving. Grilled chicken or shrimp work beautifully if you want to add protein. Sometimes I toss in some cherry tomatoes that burst in the heat, creating little pockets of sweetness.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the cream perfectly, but honestly, a chilled Pinot Grigio does the job just as well. The wine should have enough acid to stand up to that lemon without being too tart.
Make Ahead Wisdom
The sauce reheats surprisingly well if you add a splash of cream when warming it up. I once made a double batch for a potluck and got more requests for this recipe than any other dish Ive ever brought.
- Cook pasta slightly under al dente if reheating
- Store sauce and pasta separately for best results
- Never microwave the leftovers, reheat gently in a pan
Pin it There is something so satisfying about a dish that looks elegant but comes together on a random Tuesday night. This lemon spinach spaghetti has saved more weeknight dinners than I can count.
Recipe FAQs
- → Can I use regular spinach instead of baby spinach?
Yes, regular spinach works well. You may need to roughly chop it first and increase the wilting time by 1-2 minutes. The volume will reduce significantly as it cooks down.
- → How do I prevent the cream sauce from breaking?
Maintain a gentle simmer rather than a rolling boil. Add lemon juice slowly while stirring constantly. If the sauce appears separated, remove from heat, whisk in a tablespoon of cold cream or pasta water, and stir until smooth.
- → Can I make this ahead of time?
This pasta is best enjoyed immediately after preparation for optimal creaminess. However, you can prep the spinach, mince garlic, and zest the lemon in advance. Store cooked pasta separately and reheat gently with a splash of cream or pasta water.
- → What pasta water ratio should I use?
Reserve 120 ml (½ cup) of starchy pasta water before draining. Add it gradually while tossing—the starch helps emulsify the sauce and creates a silky coating. You may not need all of it.
- → How can I add more protein?
Grilled chicken breast, pan-seared shrimp, or crispy pancetta pair beautifully with this dish. Add them just before serving to maintain texture and prevent overcooking.
- → Is this suitable for dairy-free diets?
You can substitute heavy cream with coconut cream or cashew cream, and use nutritional yeast or dairy-free Parmesan alternative. The flavor profile will shift slightly but remain delicious.
