Creamy Spinach Pasta Garlic (Printable Version)
Silky spinach and garlic meld with lemon in a rich, creamy pasta perfect for an easy elegant meal.
# What You Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Vegetables
02 - 7 oz fresh baby spinach
03 - 2 cloves garlic, finely minced
04 - 1 small shallot, finely chopped (optional)
→ Sauce
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 3/4 cup plus 1 tbsp heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - Zest of 1 lemon
10 - 2 tbsp freshly squeezed lemon juice
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of red pepper flakes (optional)
→ Garnish
13 - Extra Parmesan cheese, for serving
14 - Lemon zest, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - In a large skillet over medium heat, melt butter with olive oil. Add shallot if using; cook 2 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
04 - Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and sauce is smooth.
05 - Add cooked pasta to the skillet and toss to coat. Gradually add reserved pasta water, tablespoon by tablespoon, until desired sauce consistency is reached.
06 - Stir in lemon zest and lemon juice. Season with salt, pepper, and red pepper flakes to taste.
07 - Serve immediately, garnished with extra Parmesan and lemon zest.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like you've been cooking all afternoon.
- The lemon cuts through the cream so perfectly, it feels fresh rather than heavy.
- Works as either a simple weeknight dinner or something you'd serve when people come over.
02 -
- Don't skip reserving pasta water—it's the difference between a sauce that coats and one that puddles at the bottom of the bowl.
- Taste the sauce before the lemon juice goes in so you know how much you need; some lemons are twice as tart as others, and you want brightness, not pucker.
03 -
- Grating your own Parmesan makes a real difference in how smoothly the sauce comes together—trust this over the convenience of pre-grated.
- Have all your ingredients prepped and within arm's reach before the butter hits the pan; this recipe moves fast once it starts.