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Creamy Spinach Pasta with Lemon

This creamy spinach pasta combines velvety sauce with fresh greens, finished off with a bright splash of lemon juice. The dish features al dente pasta coated in a rich cream sauce with wilted spinach, all balanced by citrusy zing for a vibrant, comforting meal that feels both simple and elevated.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 250 g pasta (penne or spaghetti) preferably al dente
  • 2 cloves garlic finely minced
  • 2 tbsp olive oil good quality extra virgin
  • 1 cup heavy cream or substitute Greek yogurt
  • 2 cups fresh spinach washed and chopped
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest optional, for brightness
  • to taste salt for pasta water and seasoning

Equipment

  • Large Pot
  • Colander
  • Large skillet
  • Wooden spoon
  • Measuring spoons
  • Zester
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain using a colander and set aside.
  2. Heat the olive oil in a large skillet over medium heat, then sauté the minced garlic for about 1 minute until fragrant.
  3. Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted and tender.
  4. Pour in the heavy cream and stir well, then add the Parmesan cheese, lemon juice, and lemon zest if using.
  5. Season the sauce with salt to taste and let it simmer gently for 2–3 minutes until slightly thickened.
  6. Add the cooked pasta to the skillet and toss until evenly coated in the creamy spinach sauce.
  7. Serve warm with extra Parmesan cheese and a sprinkle of lemon zest on top if desired.