Creamy Spinach Pasta Garlic (Printable)

Silky spinach pasta enhanced with garlic and fresh lemon for a bright, creamy main dish.

# What you'll need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 7 oz fresh baby spinach
03 - 2 cloves garlic, finely minced
04 - 1 small shallot, finely chopped (optional)

→ Sauce

05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 3/4 cup plus 1 tbsp heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - Zest of 1 lemon
10 - 2 tbsp freshly squeezed lemon juice
11 - Salt and freshly ground black pepper, to taste
12 - Pinch of red pepper flakes (optional)

→ Garnish

13 - Extra Parmesan cheese, for serving
14 - Lemon zest, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta cooking water then drain.
02 - In a large skillet over medium heat, melt butter with olive oil. Add shallot if using and cook for 2 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce is smooth.
05 - Add cooked pasta to skillet and toss to coat. Incorporate reserved pasta water gradually until desired sauce consistency is achieved.
06 - Stir in lemon zest and lemon juice. Season with salt, black pepper, and optional red pepper flakes to taste.
07 - Plate immediately, garnished with extra Parmesan cheese and lemon zest.

# Expert Suggestions:

01 -
  • It tastes like restaurant food but comes together faster than ordering delivery.
  • The lemon brightness cuts through the cream in a way that feels both luxurious and light.
  • One pan, minimal cleanup, and it feeds four people without any fuss.
02 -
  • Don't overcook the pasta—it keeps cooking in the hot sauce, and mushy pasta ruins everything you've built.
  • Fresh lemon juice is non-negotiable here; bottled tastes flat and will disappoint you.
  • If your sauce breaks or looks grainy, you probably added cream that was too cold—let everything warm gently next time.
03 -
  • Keep your heat at medium, not high—rushing the sauce only burns the butter and hardens the cream.
  • The pasta water is your secret tool for adjusting consistency; add it slowly and taste between additions.

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