Save The kitchen filled with the brightest aroma when I first made this on a gray Tuesday evening. Something about lemon and cream together feels like sunshine captured in a skillet. I'd been craving comfort food but nothing too heavy, and this struck the perfect balance between indulgence and brightness.
My roommate walked in mid-simmer and immediately asked what smelled so incredible. We ended up eating straight from the skillet, standing at the counter, forks clinking against the pan. That's the kind of recipe this is.
Ingredients
- Thin spaghetti: The delicate strands cling to sauce better than thicker pasta and cook up perfectly tender
- Baby spinach: Fresh spinach wilts beautifully into the sauce without becoming slimy like frozen can sometimes
- Lemon: Both zest and juice are essential for that bright, cutting acidity that balances the cream
- Heavy cream: Creates that luxurious restaurant-style texture that lighter creams just can't achieve
- Parmesan: freshly grated melts into the sauce while packaged cheese often stays grainy
- Garlic: Minced finely so it infuses the cream without leaving harsh bits behind
Instructions
- Get your water going:
- Bring a large pot of generously salted water to boil and cook spaghetti until al dente, reserving some pasta water before draining
- Start the sauce base:
- Melt butter in a large skillet over medium heat and sauté minced garlic for just one minute until fragrant
- Wilt the spinach:
- Add fresh spinach and lemon zest to the skillet, tossing for 2-3 minutes until the leaves are perfectly wilted
- Create the cream sauce:
- Pour in heavy cream, bring to a gentle simmer, then stir in lemon juice and Parmesan until melted and slightly thickened
- Bring it all together:
- Add drained spaghetti to the sauce, tossing to coat and adding pasta water as needed for that silky consistency
- Finish with flair:
- Season generously with black pepper, adjust salt, and serve immediately with extra zest and Parmesan
Save This became my go-to for dinner guests after I served it to my skeptical father-in-law who asked for seconds. He still talks about that pasta two years later.
Making It Your Own
I've discovered this sauce is incredibly forgiving and adaptable. Sometimes I'll add a handful of frozen peas for sweetness, or toss in some sautéed mushrooms when I want more substance. The beauty is in how the lemon cream base plays nicely with so many additions.
Wine Pairing Magic
A crisp white wine cuts through the richness perfectly. I keep it simple with whatever Sauvignon Blanc is on hand, though a cold Pinot Grigio works beautifully too. The key is something acidic enough to stand up to the cream without disappearing.
Timing Is Everything
I've learned to have all ingredients prepped before I start cooking. The sauce comes together so fast that there's no time to mince garlic or zest lemons once the butter hits the pan. Mise en place sounds fancy, but it just means you won't be scrambling.
- Grate your cheese while the water boils
- Zest your lemon before you juice it
- Keep that pasta water nearby, you will need it
Save Some nights the simplest recipes become the ones we make forever. This one has earned its permanent spot in my rotation.
Recipe Questions & Answers
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but thaw and squeeze out excess moisture first. Use about 150g frozen spinach to replace 200g fresh, as frozen spinach is more condensed.
- → What can I use if I don't have heavy cream?
Try a combination of half-and-half mixed with a splash of whole milk, or use crème fraîche for a slightly tangy alternative. Avoid low-fat options as they won't achieve the same creamy texture.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when adding cream and cheese. Avoid boiling vigorously, and stir frequently. Add reserved pasta water gradually to maintain a silky consistency without separating.
- → Can I make this ahead of time?
This dish is best served immediately while hot and creamy. However, you can prepare components separately—cook pasta, blanch spinach, and make the sauce—then combine just before serving for optimal texture.
- → What wine pairs best with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon flavors beautifully. Their acidity cuts through the creaminess and enhances the overall dining experience.
- → How do I add protein without changing the flavor?
Grilled or pan-seared chicken breasts and shrimp work wonderfully. Season them separately and add just before serving to maintain their texture. You can also toss in cooked pancetta for a savory richness.