Description
This Lemon Pasta with Spinach is light and creamy with a subtle tartness from the citrus. This easy pasta recipe only takes 20 minutes to make and is loaded with flavor. It makes a great weeknight dinner for busy nights.
Ingredients
Scale
- 10 ounces dry spaghetti pasta
- 1 cup reserved pasta water
- 2 tablespoons salted butter
- 2 garlic cloves, peeled and minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white wine (I suggest Chardonnay)
- juice from 1/2 a lemon, about 2 tablespoons
- 1/2 teaspoon lemon zest
- 1/4 cup heavy cream
- 1/2 cup parmesan cheese, grated fine
- 3 ounces baby spinach
Instructions
- Boil the pasta in water until al dente, according to package instructions. *Save 1 cup of the pasta water before draining the pasta.
- While the pasta is cooking, place a large skillet on the stovetop over medium low heat. Melt the butter and toss in the garlic and salt and pepper. Cook for 60 seconds, stirring as needed. Pour in the white wine, lemon juice, and zest. Cook for 4 to 5 minutes.
- Pour in the heavy cream and stir to combine. Reduce the heat to low and simmer for 2 to 3 minutes.
- Add in the parmesan cheese and stir until melted into the sauce. At this point, the pasta should be cooked.
- Toss the pasta into the skillet with the sauce. Add in the spinach and toss into the pasta. Cover and cook for 3-4 minutes, stirring halfway through, until the spinach is wilted. If the sauce starts to thicken or separate, toss in a few tablespoons of pasta water as needed to smooth it out.
- Serve and enjoy! Top with additional parmesan cheese or crushed red pepper flakes if desired.
Notes
- Don't forget to save 1 cup of the pasta water.
- Avoid overcooking the pasta when boiling as it will continue to cook in the sauce.
- I highly recommend shredded the parmesan cheese finely from the block for the best melt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian