Description
8 oz pasta (linguine, fettuccine, or spaghetti)
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Zest and juice of 1 lemon
½ tsp salt
¼ tsp black pepper
2 cups baby spinach
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, and black pepper.
Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Sprinkle with red pepper flakes (if using) and garnish with fresh parsley. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 2 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz of your chosen pasta and cook according to package directions until al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water. This liquid is key for adjusting your sauce later.
2. Build the Sauce Base: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant but not browned. Pour in 1 cup of heavy cream and bring it to a gentle simmer.
3. Finish the Sauce: Reduce the heat to low. Stir in ½ cup of grated Parmesan cheese, the zest and juice of 1 lemon, ½ tsp salt, and ¼ tsp black pepper. Stir continuously until the cheese is fully melted and the sauce is smooth.
4. Combine: Add the drained, cooked pasta directly to the skillet with the sauce. Toss thoroughly to coat every strand. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until it reaches a creamy, silky consistency that clings to the pasta.
5. Final Touches: Add 2 cups of baby spinach to the skillet. Gently toss for 1-2 minutes until the spinach is just wilted. Remove from heat.
6. Serve: Plate the pasta immediately. Garnish with optional red pepper flakes and a sprinkle of fresh chopped parsley.
Serving Suggestions
This creamy lemon pasta is rich and vibrant. For a balanced meal, serve it alongside a simple arugula salad with a light vinaigrette to cut through the creaminess. Grilled chicken breast, shrimp, or a piece of pan-seared salmon make excellent protein additions. For a vegetarian boost, top with toasted pine nuts or cannellini beans. Always serve with extra Parmesan cheese on the table.
How-to Summary
Cook pasta, reserving some water. Sauté garlic in oil, then simmer cream. Whisk in Parmesan, lemon, salt, and pepper. Toss drained pasta in the sauce, thinning with pasta water as needed. Wilt spinach in the skillet, garnish, and serve immediately.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream? Yes, but the sauce will be much thinner and less rich. To help it thicken, let it simmer a bit longer and rely on the Parmesan and starchy pasta water. Avoid boiling rapidly after adding cheese.
How do I prevent the cheese from clumping? Ensure the cream is only at a gentle simmer (not a rolling boil) when you add the grated Parmesan. Remove the skillet from the heat if needed, and stir constantly until fully incorporated.
Can I make this ahead of time? This dish is best served immediately. The sauce can thicken and the pasta can absorb too much liquid upon standing. If you must, store components separately and combine gently with a splash of cream or water when reheating.
What can I use instead of spinach? Fresh kale (stems removed), arugula, or even frozen peas are great alternatives. Add hearty greens like kale earlier in the process to ensure they cook through.
Is there a dairy-free alternative? For a dairy-free version, use full-fat canned coconut milk and a high-quality vegan Parmesan. The flavor profile will change but will remain creamy and tangy.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté only until fragrant.
- Skipping the Pasta Water: The starchy water is essential for helping the sauce emulsify and cling to the pasta. Never drain it all.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Always grate your own from a block.
- Boiling the Sauce After Adding Cheese: High heat can cause the cheese to separate and become greasy. Keep the heat low after adding the Parmesan.
Conclusion
This creamy lemon pasta is a testament to how a few simple, quality ingredients can create a restaurant-worthy meal in under 30 minutes. The key lies in the technique: reserving pasta water, gently melting the cheese, and balancing the rich cream with bright lemon. By following the detailed steps and avoiding common pitfalls, you’ll master a versatile, crowd-pleasing dish perfect for any night of the week. Enjoy the process and the delicious results!
