# What You 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 Make It:
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 in a colander.
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, taking care not to brown.
03 - Add the fresh spinach to the skillet 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 gently to coat thoroughly 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 while the sauce is still hot. Garnish with extra lemon zest and additional Parmesan cheese.
