Save on Pinterest Last Tuesday I came home exhausted and threw this together in twenty minutes. The way the bright lemon hit the rich cream made my entire kitchen smell like an Italian bistro at sunset. Sometimes the simplest meals surprise you the most.
My sister called halfway through cooking that night, and I had to hold the phone with one shoulder while stirring the sauce. She could hear the sizzling garlic through the receiver and demanded the recipe immediately.
Ingredients
- Thin spaghetti: The delicate strands catch the creamy sauce beautifully
- Fresh baby spinach: Wilts down into silky ribbons without any bitter taste
- Garlic: Finely minced so it infuses the butter without overpowering
- Lemon zest and juice: Use both for layers of bright citrus flavor
- Heavy cream: Creates that luxurious restaurant style sauce
- Parmesan cheese: freshly grated melts better and tastes sharper
- Unsalted butter: Lets you control the salt level perfectly
- Pasta water: The starchy liquid is the secret to silkiness
Instructions
- Boil the pasta water:
- Generously salt your water until it tastes like the sea
- Cook the spaghetti:
- Boil until al dente then scoop out that precious half cup of starchy water before draining
- Sizzle the garlic butter:
- Melt butter in a large skillet over medium heat and cook minced garlic just until fragrant
- Wilt the spinach:
- Toss in the fresh leaves and stir for two minutes until they turn silky and dark
- Build the sauce:
- Pour in the cream, lemon juice, zest, and Parmesan, stirring until everything melts together
- Combine and toss:
- Add the pasta to the skillet and toss vigorously, adding pasta water if it needs help getting silky
- Season and serve:
- Finish with black pepper and extra lemon zest right before plating
Save on Pinterest That Tuesday night dinner turned into a weekly tradition. Now my sister texts me every time she makes it, usually with a photo of her empty plate.
Make It Your Own
Grilled chicken strips or pan seared shrimp transform this into a hearty dinner. The gentle sweetness of shrimp pairs especially beautifully with the sharp lemon.
Pasta Swaps
Whole wheat spaghetti adds nutty depth and extra fiber. Gluten free blends work surprisingly well here since the rich sauce masks any texture differences.
Wine Pairing Notes
A crisp Sauvignon Blanc cuts through the cream while echoing the citrus notes. Pinot Grigio works beautifully if you prefer something lighter and more floral.
- Chill your white wine for at least 30 minutes before serving
- The acidity in wine complements the rich sauce perfectly
- Pour a little extra to sip while you cook
Save on Pinterest This pasta proves that comfort food can still feel light and vibrant. Something magical happens when bright lemon meets warm cream.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
This pasta is best served immediately after cooking for optimal creaminess and texture. However, you can prepare individual components in advance: cook the pasta, chop vegetables, and measure dry ingredients. Then assemble and cook just before serving.
- → What can I substitute for heavy cream?
Use crème fraîche, Greek yogurt, or mascarpone for different flavor profiles. For a lighter option, try half-and-half or milk combined with a cornstarch slurry to achieve similar creaminess.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low throughout cooking. Add the lemon juice slowly while stirring constantly. If the sauce appears to separate, whisk in a splash of pasta water or cold cream to bring it back together.
- → Can I add protein to this dish?
Absolutely. Grilled chicken breast, pan-seared shrimp, or crispy bacon work wonderfully. Cook protein separately and toss it with the pasta just before serving to maintain optimal texture.
- → What pasta shape works best?
Thin spaghetti is ideal as it cooks quickly and holds the delicate cream sauce well. Linguine, fettuccine, or angel hair pasta are excellent alternatives that provide similar results.
- → How should I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat with a splash of pasta water or cream to restore creaminess, as the pasta will absorb sauce upon cooling.