Creamy Lemon Spinach Spaghetti (Printable)

Silky lemon cream sauce meets tender spinach and al dente spaghetti for a vibrant Italian-inspired dish ready in 25 minutes.

# What Goes In:

→ 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 + 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

# 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.
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.

# Expert Tips:

01 -
  • The sauce clings to every strand of spaghetti like it was meant to be there, not sliding off into a pool at the bottom of your bowl
  • It hits that perfect sweet spot between comforting and refreshing, making it work equally well for cozy winter nights or summer evenings when you want something lighter
02 -
  • The pasta water is not optional, it contains starch that helps the sauce cling to the spaghetti and creates that restaurant quality texture
  • Your lemon should be room temperature and rolled on the counter before zesting and juicing, you'll get much more out of it
03 -
  • Grate your Parmesan from a wedge if possible, the flavor difference is dramatic and the texture melts much more smoothly
  • If the sauce breaks and looks curdled, whisk vigorously off the heat, it will usually come back together beautifully
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