Creamy Lemon Spinach Spaghetti

Last Tuesday, I stood in my kitchen at 7 PM, exhausted and craving something bright but comforting. The lemon on my counter caught the last golden light of sunset, and suddenly I knew exactly what dinner needed to be. This pasta happened entirely by accident that night, born from a half-used container of cream and a bag of spinach that needed using. Now it is the dish I make when I want food that feels like a warm hug but still wakes up my tastebuds.

My sister visited last month and I made this on her first night in town. She took one bite, set down her fork, and asked why I had never shared this recipe with her before. We sat at my tiny kitchen table for two hours, eating way more than we should have, while she planned all the dinner parties she was going to host with this pasta as the star.

Ingredients

• 400 g (14 oz) thin spaghetti: The delicate strands cling perfectly to the creamy sauce, though linguine works beautifully too
• Salt, for pasta water: Generously salt your water until it tastes like the ocean, which is the only chance to season the pasta itself
• 200 g (7 oz) fresh baby spinach: Use tender baby spinach rather than mature leaves, as it melts into the sauce without any tough stems
• 2 cloves garlic, finely minced: Fresh garlic is essential here, and mince it finely so it disperses evenly throughout the sauce
• Zest of 1 lemon: Zest before juicing, using a microplane to avoid the bitter white pith
• Juice of 1 large lemon: Room temperature lemons yield more juice, and roll them on your counter first to break down the fibers
• 2 tbsp unsalted butter: Unsalted butter lets you control the seasoning exactly, though salted works if you adjust accordingly
• 200 ml (3/4 cup + 1 tbsp) heavy cream: Do not use half-and-half or milk, as they will not thicken properly into a luscious coating
• 60 g (1/2 cup) grated Parmesan cheese: Freshly grated cheese melts infinitely better than pre-grated, which contains anti-caking agents
• Freshly ground black pepper, to taste: Black pepper brightens the cream and creates a lovely contrast with the lemon
• Extra lemon zest: Finish with fresh zest for a burst of lemon aroma that hits you before you even take a bite
• Additional Parmesan, for serving: Pass extra cheese at the table so everyone can add their perfect amount

Instructions

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Get your pasta water going:

Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook until al dente, reserving 120 ml (1/2 cup) of the starchy pasta water before draining

Start the fragrant base:

While the pasta cooks, melt the butter in a large skillet over medium heat and add the minced garlic, cooking for just 1 minute until it becomes fragrant but not browned

Wilt the spinach:

Add the fresh spinach to the skillet and sauté for 2 to 3 minutes, tossing gently until it has completely wilted, then stir in the lemon zest to infuse the greens with bright citrus flavor

Build the creamy sauce:

Pour in the heavy cream and bring it to a gentle simmer, then add the lemon juice and Parmesan cheese, stirring until the cheese has melted and the sauce has thickened slightly

Combine everything:

Add the drained spaghetti directly to the skillet and toss vigorously to coat every strand, gradually adding the reserved pasta water if needed to achieve a silky, creamy consistency that clings to the pasta

Season and serve:

Taste the pasta and season generously with freshly ground black pepper, adjusting the salt as needed, then serve immediately while the sauce is at its silkiest, topped with extra lemon zest and Parmesan

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Last weekend, my neighbor smelled the lemon and garlic through our shared wall and knocked on my door with a bottle of wine. We ended up eating on my balcony, watching the sunset, and she told me it reminded her of the month she spent studying in Florence. Food has this way of transporting us, does it not?

Making It Your Own

I have learned that this recipe welcomes variations while staying true to its character. Sometimes I add a handful of frozen peas with the spinach for little pops of sweetness, or a pinch of red pepper flakes if I want warmth that lingers. The cream creates such a forgiving base that you can experiment without fear of failure.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the cream while complementing the lemon, though a cold Pinot Grigio works beautifully too. If you prefer red, a light Pinot Noir will not overpower the delicate flavors. The acid in the wine actually makes each bite taste brighter.

Make-Ahead Wisdom

This pasta is best served immediately, but I have learned a few tricks for busy nights. You can wash and dry the spinach up to two days ahead, zest and juice the lemon in advance, and grate the cheese the morning of. The sauce comes together in just minutes when all the prep work is done.

• Undercook the pasta by 1 minute if you plan to reheat it, as it will continue cooking in the sauce
• The sauce does not freeze well because cream can separate when thawed, so enjoy this fresh
• If you must make it ahead, keep the sauce and pasta separate, then combine just before serving with a splash of hot pasta water

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This pasta has become my answer to almost every question, from quick weeknight dinners to impromptu gatherings. I hope it brings as much bright, comforting joy to your table as it has to mine.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to the skillet to prevent a watery sauce.

→ How do I prevent the cream from curdling?

Keep the heat at medium to medium-low. Add lemon juice gradually and stir constantly. The pasta water helps balance acidity and prevents splitting.

→ What pasta shape alternatives work best?

Fettuccine, linguine, or pappardelle all coat beautifully in this cream sauce. Avoid very thin pasta as it may overcook before the sauce is ready.

→ How can I make this dish heartier?

Add grilled chicken breast, sautéed shrimp, or crispy prosciutto. A fried egg on top also creates a luxurious variation.

→ Can I prepare this ahead of time?

Cook the pasta and sauce separately, then combine just before serving. The sauce can be refrigerated for up to 2 days and gently reheated over low heat.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon and creamy richness perfectly.