Creamy Lemon Spinach Spaghetti

I had one of those rainy Tuesday evenings where everything in the fridge felt random and unconnected. A half-bunch of spinach from the weekend, a lonely lemon sitting in the fruit bowl, and pasta in the pantry. Sometimes those thrown-together moments birth the most surprising winners.

My sister was visiting and skeptical about a pasta with spinach and cream combo. She took one bite, went quiet, then immediately asked for the recipe. That was three years ago, and now it is her go-to for quick dinner parties.

Ingredients

• 400 g thin spaghetti: The delicate strands catch the sauce beautifully without feeling weighed down
• Salt: Generously salt your pasta water like the sea
• 200 g fresh baby spinach: Wilts down beautifully and adds that gorgeous green color
• 2 cloves garlic: Finely minced so it melts into the sauce
• Zest of 1 lemon: Use a microplane for fine fragrant shreds without the bitter pith
• Juice of 1 large lemon: Freshly squeezed makes all the difference
• 2 tbsp unsalted butter: Forms the silky foundation of your sauce
• 200 ml heavy cream: Creates that luscious velvety texture
• 60 g grated Parmesan: Adds savory depth and helps thicken the sauce
• Freshly ground black pepper: Be generous here, it cuts through the cream
• Extra lemon zest: For that finishing burst of fragrance
• Additional Parmesan: Because there is no such thing as too much cheese

Instructions

Get your water bubbling:

Bring a large pot of generously salted water to boil and cook spaghetti until perfectly al dente, then scoop out that precious pasta water before draining.

Build your flavor base:

Melt butter in a large skillet over medium heat, add the garlic for just one minute until fragrant, then toss in spinach until it wilts into something wonderful.

Create the magic sauce:

Pour in the cream, let it gently bubble, then stir in lemon juice and Parmesan until everything melts into glossy perfection.

Bring it all together:

Add your spaghetti to the skillet, toss it enthusiastically, and add pasta water as needed until every strand is coated in silky sauce.

Season and serve:

Taste and adjust salt, grind plenty of pepper over the top, then finish with extra zest and cheese while it is still steaming hot.

Save

This dish has become my default for impromptu dinner invitations. It looks impressive but feels so effortless, and people always assume I spent way more time on it than I actually did.

Making It Yours

Sometimes I toss in shredded rotisserie chicken or sautéed shrimp when I want something more substantial. The sauce base is incredibly forgiving and plays nicely with whatever you have on hand.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the cream beautifully, or try Pinot Grigio if you prefer something lighter. The lemon notes in the wine echo the brightness in the dish.

Perfect Timing

I have learned to start boiling water before prepping anything else. That way, the moment your sauce is ready, your pasta is perfectly al dente and waiting to be tossed.

• Chop everything while the water heats
• Keep cream at room temperature for smoother incorporation
• Have bowls warmed and ready before you start tossing

Save

There is something about bright, creamy pasta that makes even an ordinary Tuesday feel like a small celebration.

Recipe FAQs

→ Can I make this pasta ahead of time?

This dish is best enjoyed immediately, as the sauce absorbs into the pasta over time. You can prep ingredients beforehand—mince garlic, zest and juice the lemon, wash spinach. The sauce base can be made up to 2 hours early and gently reheated before tossing with freshly cooked pasta.

→ What pasta shapes work well with this sauce?

Thin spaghetti, linguine, or fettuccine work beautifully with this light cream sauce. Short shapes like penne or fusilli also catch the sauce nicely in their ridges. Avoid very thick pasta which may overpower the delicate lemon flavors.

→ How do I prevent the cream sauce from separating?

Keep the heat at a gentle simmer rather than a rolling boil. Stir continuously when adding cheese and lemon juice. If the sauce appears too thick, add pasta water gradually rather than more cream. The starch from pasta water helps emulsify and stabilize the sauce.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works in a pinch—thaw completely and squeeze out all excess moisture before adding to the sauce. Fresh baby spinach provides better texture and brighter flavor, but frozen yields a slightly heartier dish.

→ What proteins pair well with this vegetarian pasta?

Grilled chicken breast, pan-seared shrimp, or baked salmon fillets complement the lemon cream sauce beautifully. For vegetarian options, serve with white beans, chickpeas, or roasted cauliflower steaks on the side.