Creamy Spinach Pasta Garlic Lemon (Printable)
Velvety garlic-lemon cream sauce with tender spinach and fettuccine.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or linguine
→ Sauce
02 - 2 tbsp olive oil
03 - 3 cloves garlic, finely minced
04 - 1 small shallot, finely chopped
05 - 9 oz fresh baby spinach
06 - 3/4 cup plus 2 tbsp heavy cream
07 - 1/4 cup whole milk
08 - 2 oz grated Parmesan cheese
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice
11 - 1/2 tsp salt, plus more to taste
12 - 1/4 tsp freshly ground black pepper
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Extra grated Parmesan
15 - Freshly ground black pepper
16 - Lemon zest
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and shallot, sauté for 2 to 3 minutes until fragrant and softened, avoiding browning.
03 - Add baby spinach to the skillet, stirring until just wilted, about 2 to 3 minutes.
04 - Reduce heat to low. Stir in heavy cream and whole milk, simmer gently for 2 to 3 minutes to combine flavors.
05 - Add grated Parmesan, lemon zest, lemon juice, salt, black pepper, and red pepper flakes if using. Stir until cheese melts and sauce is creamy.
06 - Add drained pasta to skillet. Toss to coat evenly, adding reserved pasta water gradually until sauce clings smoothly to noodles.
07 - Taste and adjust salt and pepper if necessary. Serve immediately garnished with extra Parmesan, black pepper, and lemon zest.
# Expert Hacks:
01 -
- It tastes restaurant-quality but comes together in the time it takes to boil water.
- The lemon cuts through the cream so perfectly that it feels elegant without being fussy.
- Spinach lovers and skeptics alike disappear into this sauce without thinking twice.
02 -
- Don't brown your garlic and shallot; they should be pale and soft, not golden, or they'll taste bitter.
- Pasta water is your secret weapon if the sauce seems too thick; a little starch makes everything cling beautifully.
- The lemon juice goes in at the end after the cream, not before, so the acid doesn't curdle everything.
03 -
- Fresh lemon zest added right before serving gives you bright bursts of flavor instead of muted citrus if you add it too early.
- Keep the cream off high heat and stir gently; aggressive bubbling can separate the sauce and make it grainy instead of silky.