Thin spaghetti in a luscious lemon cream sauce with fresh spinach for a vibrant, tangy, and comforting meal.
# 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 tbsp unsalted butter
08 - 3/4 cup plus 1 tbsp heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Extra lemon zest
12 - Additional Parmesan, for serving
# Directions:
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.
02 - While the pasta cooks, heat the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant, but not browned.
03 - Add the spinach and sauté for 2–3 minutes until 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, letting the cheese melt and the sauce thicken slightly.
05 - Add the drained spaghetti to the skillet, tossing to coat in the sauce. If needed, gradually add reserved pasta water to achieve a silky, creamy consistency.
06 - Season generously with black pepper and adjust salt to taste. Serve immediately, garnished with extra lemon zest and additional Parmesan.
