Name: Lemon Pasta with Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz spaghetti; 3 cups fresh spinach; 1/2 onion, peeled and finely chopped; 3 garlic cloves, crushed; Bunch of freshly chopped parsley; 1 cup cooking cream; 1 cup grated Parmesan cheese; 1 cup vegetable stock; 1 cup reserved pasta water; Juice and zest of one lemon; 2 tablespoons butter; 2 tablespoons olive oil; 1 dried chili; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Introduction

This Lemon Pasta with Spinach is a bright and creamy dish that combines fresh lemon zest and juice with tender spinach and a rich parmesan sauce. It’s a perfect quick meal that feels both light and indulgent, ideal for any day of the week.

A white plate with a blue rim holds a serving of spaghetti pasta arranged in a loose circular mound. The pasta is light golden in color and slightly glossy from sauce. On top, there are several dark green spinach leaves, which look fresh and coated lightly with a creamy sauce. Shredded white cheese is sprinkled over the spinach and pasta, adding texture and contrast. Small bits of green herbs and lemon zest are scattered around the plate edges. In the background, a black skillet with more pasta and spinach sits on a wooden table with a dark blue cloth partially visible. The setting is bright and natural, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz spaghetti
3 cups fresh spinach
1/2 onion, peeled and finely chopped
3 garlic cloves, crushed
1 cup cooking cream
1 cup grated parmesan
1 cup vegetable stock
1 cup reserved pasta water
Juice and zest of one lemon
Bunch of freshly chopped parsley
2 tablespoons butter
2 tablespoons olive oil
1 dried chili
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: In a large deep-sided skillet over medium heat, add olive oil, crushed garlic, dried chili, and bay leaf. Stir for about a minute until the garlic releases its fragrance.
Step 2: Add the finely chopped onions and cook, stirring occasionally, for about 5 minutes until softened.
Step 3: Meanwhile, bring a large pot of water to a boil and cook the spaghetti according to the package instructions. Reserve 1 cup of the pasta water before draining the pasta.
Step 4: Increase heat to high in the skillet and add the vegetable stock. Bring to a simmer and allow it to reduce for about 3 minutes.
Step 5: Stir in the cooking cream and return to a gentle simmer.
Step 6: Pour in the lemon juice, then add the cooked spaghetti. Stir well to combine.
Step 7: Add the reserved pasta water, butter, grated parmesan, lemon zest, fresh spinach, chopped parsley, salt, and black pepper. Stir thoroughly until the spinach wilts and all ingredients are well mixed.
Step 8: Serve immediately, garnished with extra parmesan and parsley if desired.

Tips & Variations

Substitute cooking cream with half-and-half or a plant-based cream for a lighter or dairy-free version.
Omit the dried chili or reduce the amount if you prefer less heat.
Add toasted pine nuts or walnuts for extra crunch and flavor.
Use fresh lemon zest for the best vibrant citrus flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce. For best texture, avoid microwaving as it may dry out the pasta.

How to Serve

The image shows a pan filled with creamy spaghetti pasta mixed with fresh green spinach leaves. The spaghetti is light yellow, soft, and coated evenly in a smooth white cream sauce. The spinach leaves are whole and vibrant green, scattered throughout the pasta in different directions. There are small bits of grated cheese sprinkled on top. Two silver forks are placed in the pasta, one twirling a small bundle of spaghetti. The pan is on a wooden surface partially covered by a blue cloth. At the bottom of the frame, a white plate with blue edges contains a small serving of the pasta with some green herbs sprinkled around. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with various pasta shapes like penne, fettuccine, or linguine. Just adjust the cooking time accordingly.

Is this recipe suitable for vegans?

To make this dish vegan, substitute the cream with a plant-based alternative, use a vegan parmesan or nutritional yeast, and replace butter with a dairy-free spread or olive oil.