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 of 1 lemon
2 tbsp fresh lemon juice
2 cups baby spinach
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)
Extra Parmesan and lemon zest for garnish
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
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, and lemon juice, mixing until smooth.
Add the baby spinach and let it wilt for about 1 minute.
Toss in the cooked pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Season with salt, black pepper, and red pepper flakes if using.
Serve immediately, garnished with extra Parmesan and lemon zest. Enjoy!
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Parmesan Pasta every time.
- Prep Ingredients: Before heating your pan, measure all ingredients. Grate the Parmesan, zest and juice the lemon, and mince the garlic. This “mise en place” is crucial for a smooth cooking process.
- Cook Pasta to Al Dente: In a large pot of well-salted boiling water, cook your chosen pasta. Begin checking for doneness 2 minutes before the package’s suggested time. The pasta should be tender but still have a slight bite.
- Start the Sauce: As the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté just until fragrant (about 30-60 seconds). Do not let it brown, as it will turn bitter.
- Create the Cream Base: Pour in the heavy cream and bring it to a very gentle simmer. Reduce heat to low and whisk in the grated Parmesan until completely melted and the sauce is smooth.
- Incorporate Lemon & Spinach: Off the heat, stir in the lemon zest and juice. The acid can cause the cream to curdle if added over high heat. Add the spinach and let the residual heat wilt it.
- Combine and Finish: Add the drained, al dente pasta directly to the skillet. Toss to coat, adding the reserved pasta water a tablespoon at a time until the sauce clings to the pasta beautifully. Season and serve immediately.
Serving Suggestions
Elevate your dish with these simple pairings. For protein, top with grilled shrimp, chicken, or scallops. A side of garlic bread is perfect for soaking up the creamy sauce. To balance the richness, serve with a simple arugula salad dressed in a light lemon vinaigrette. For a wine pairing, a crisp Pinot Grigio or Sauvignon Blanc complements the citrus notes beautifully.
How-to Summary
In summary: Cook pasta al dente, saving some pasta water. Sauté garlic in oil, then simmer cream. Whisk in Parmesan off heat, then add lemon and spinach. Toss with pasta, using reserved water to adjust sauce consistency. Season and garnish.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. To thicken it, let it simmer a bit longer before adding the cheese, or create a slurry with a teaspoon of cornstarch and a tablespoon of water.
How do I prevent the sauce from curdling when I add the lemon juice?
Always remove the skillet from the heat before stirring in the lemon juice. Adding acid to a very hot dairy base is the primary cause of curdling.
What can I use instead of fresh spinach?
Fresh arugula, kale, or even thawed and squeezed-frozen spinach work well. If using kale, chop it finely and let it wilt a little longer in the sauce.
How can I make this dish ahead of time?
This pasta is best served immediately. However, you can prep the sauce base (through adding Parmesan) and keep it warm on very low heat. Cook the pasta and combine just before serving.
Is there a way to make this recipe lighter?
For a lighter version, substitute full-fat coconut milk for the heavy cream and use a nutritional yeast or vegan Parmesan alternative. The flavor profile will shift but remain delicious.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it only until fragrant.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate your own from a block.
- Skipping the Pasta Water: The starchy pasta water is essential for helping the sauce emulsify and cling to the noodles. Don’t forget to reserve it.
- Adding Lemon Over High Heat: This will cause the dairy to curdle. Always take the pan off the burner first.
Conclusion
This Lemon Parmesan Pasta is a testament to how a few quality ingredients can create a restaurant-worthy meal in under 20 minutes. The key lies in the technique: properly cooking the garlic, emulsifying the sauce with starchy water, and adding the lemon off the heat. By following this enhanced guide and avoiding common pitfalls, you’ll master a creamy, bright, and utterly satisfying dish that’s perfect for a quick yet impressive dinner.