Lemon Spinach Pasta Recipe
Creamy, zesty, and packed with fresh greens, this Lemon Spinach Pasta is the ultimate comfort dish with a refreshing twist. It’s the kind of recipe that feels fancy but comes together so easily, you’ll want to make it on repeat.
Equipment
- Large pot for boiling pasta
- Skillet for sauce
- zester or grater for fresh lemon zest
- Colander for draining pasta
- Wooden spoon because it makes stirring so much more fun
Ingredients
- 12 oz about ¾ of a box of your favorite pasta
- 4 cups fresh spinach or more, if you love it as much as I do
- 1 cup grated Parmesan cheese or Pecorino for a sharper kick
- 1 lemon zest and juice
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tablespoons butter
- 2 cloves garlic minced
- Salt and pepper to taste
- A pinch of red pepper flakes for some heat optional
Instructions
- Bring a large pot of salted water to a boil. Cook 12 oz of your favorite pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the rest. Set the pasta aside while we work on the sauce magic.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté until fragrant—about 1 minute. Don’t rush this step; it’s the base of all that flavor.
- Stir in 1 cup of heavy cream, reducing the heat to low. Let it simmer gently for 2–3 minutes, allowing the cream to thicken slightly. Season with a pinch of salt, pepper, and, if you like a little kick, red pepper flakes.
- Toss in 4 cups of fresh spinach and stir. The spinach will wilt beautifully into the sauce within a couple of minutes. It’s a green touch I love in my pasta!
- Add the zest of 1 lemon and 2 tablespoons of fresh lemon juice into the skillet. Stir well to combine. This is where the bright, zesty freshness happens!
- Add the cooked pasta to the skillet and toss until it’s fully coated in that creamy, lemony sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.
- Sprinkle 1 cup of grated Parmesan cheese over the pasta and stir until it melts into the sauce, creating a velvety finish. Taste and adjust seasoning as needed—sometimes, a little extra salt is all it takes!
- Dish up the pasta while it’s hot, garnish with extra Parmesan, a pinch of lemon zest, and maybe a few red pepper flakes for those who like it spicy. Serve with love and enjoy every bite of this Italian delight!
Notes
- Fresh spinach, a juicy lemon, and real Parmesan cheese make a world of difference, trust me. This lemon spinach pasta recipe is simple, but quality ingredients are a must.
- Don’t forget to save some of the starchy pasta water—it'll help achieve perfect sauce consistency later on.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream. For extra richness, I add a splash more cream, you can do that too!