Lemon Pasta with Spinach Recipe
This vibrant Lemon Pasta with Spinach recipe combines tangy lemon juice and zest with creamy cooking cream, fresh spinach, and Parmesan cheese for a bright, comforting Italian-inspired dish. Cooked spaghetti is tossed in a flavorful sauce made with garlic, chili, bay leaf, and vegetable stock, then finished with fresh parsley and butter for richness. Perfect for a quick weeknight dinner bursting with fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 8 oz spaghetti
- 3 cups fresh spinach
- 1/2 onion, peeled and finely chopped
- 3 garlic cloves, crushed
- Bunch of freshly chopped parsley
Liquids and Dairy
- 1 cup cooking cream
- 1 cup grated Parmesan cheese
- 1 cup vegetable stock
- 1 cup reserved pasta water
- Juice and zest of one lemon
Fats and Seasonings
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 dried chili
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Infuse the Oil: In a large deep-sided skillet over medium heat, add the olive oil, crushed garlic, dried chili, and bay leaf. Stir for about one minute until the garlic becomes fragrant, infusing the oil with flavor.
- Sauté Onions: Add the finely chopped onions to the skillet and cook, stirring occasionally for approximately 5 minutes until they soften and become translucent.
- Cook Spaghetti: Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup (240 ml) of the pasta cooking water before draining the pasta.
- Simmer and Reduce Stock: Increase the heat under the skillet to high and pour in the vegetable stock. Bring it to a simmer and let it reduce for about 3 minutes to concentrate the flavors.
- Add Cream and Lemon Juice: Stir in the cooking cream and bring the mixture back to a gentle simmer. Then, pour in the fresh lemon juice for brightness and acidity.
- Toss with Pasta: Add the cooked spaghetti to the skillet and stir thoroughly to coat the noodles in the flavorful sauce.
- Finish the Sauce: Pour in the reserved pasta water, then add the butter, grated Parmesan, lemon zest, fresh spinach, chopped parsley, salt, and black pepper. Stir well to combine and allow the spinach to wilt slightly, creating a creamy, cohesive sauce.
- Serve: Serve the lemon pasta immediately, garnished with additional Parmesan cheese and parsley if desired for an extra burst of flavor and presentation.
Notes
- Reserve pasta water to help emulsify the sauce, making it creamy and silky.
- The dried chili can be adjusted or omitted based on your preferred spice level.
- For a dairy-free version, substitute cooking cream and Parmesan with plant-based alternatives.
- Fresh lemon juice and zest add essential citrus brightness—do not skip.
- Wilt the spinach gently for a tender texture without overcooking.
Keywords: lemon pasta, spinach pasta, creamy lemon pasta, vegetarian pasta, quick pasta recipe, Italian pasta dishes
Find it online: https://islawhite.com/lemon-pasta-with-spinach-recipe/
