Spinach & Lemon Cream Pasta Delight

Let me tell you about the Spinach & Lemon Cream Pasta Delight. It’s like a tasty little secret you just have to share. It feels fancy with that lemon cream sauce, but spoiler alert: it’s actually super simple and not at all pretentious. Plus, if your fridge looks like it’s judging you for not going grocery shopping in a week, this might just be your new best friend. Honestly, you need to try it because it’s perfect for those nights when you need comfort but also a little zing to wake up your taste buds.

Alright, story time! This recipe is like a warm hug from my kitchen. My husband’s favorite chaos moment is when I’m elbow-deep in dishes and pasta and he sneaks a taste from the pot, giving me that ‘you-did-good’ look. We celebrate every small success with this dish, and it’s become that “Hey, life didn’t implode, let’s eat pasta!” meal for us. Plus, the kids actually sit still when this hits the table, which is kind of a miracle.

Why You’ll Love This Spinach & Lemon Cream Pasta Delight

– Because it’s a taste of creamy heaven but cheats the hard work with just a squeeze of lemon.
– The spinach makes you feel like you’re adulting, even if you’re totally winging it.
– It’s almost impossible to mess up…even if you’re talking on the phone and semi-forget you’re cooking.

How to Make It

Okay, grab that pasta and throw it in some boiling water. Oh, almost forgot, salt that water like the ocean! While that’s getting its soak on, grab a pan and soften some garlic in butter. Don’t daydream here or it’ll burn faster than you can say “oops!”. When it starts to smell like you’re opening a garlic portal (in a good way), pour in cream and let it simmer. Toss in lemon zest for zing, then some wilted spinach to pretend like we’re all about those greens. Mix it together with the pasta and, boom, you’ve got dinner. Prepare for compliments.

Ingredient Notes

– Garlic: This little gem is the flavor MVP. Don’t burn it, unless you’re into that sad burnt garlic vibe.
– Spinach: Keep it fresh… or, when you realize your fresh stuff is now a sad mush in the fridge, frozen works too.
– Lemon: Zest, zest, zest! It’s where all the magic vacation vibes are hiding.

Recipe Steps:

1. Cook pasta in a salted pot like you mean it.
2. Sauté garlic in butter, but don’t walk away.
3. Add cream and let it have its simmer moment.
4. Toss in lemon zest and spinach.
5. Combine with cooked pasta and be amazed.

What to Serve It With

Tips & Mistakes

If you overcook the pasta, it becomes a horror show. Also, chilled leftovers for breakfast? Surprisingly yum.

Storage Tips

Chuck it in the fridge when you’re done being amazed by your culinary feat. If you, like me, eat it cold from the container standing in front of the fridge at 2 am — no shame, it’s still awesome.

Variations and Substitutions

Change it up by adding some grilled chicken or whatever leftover protein you’ve got languishing in the fridge. Tried swapping heavy cream with coconut milk once and it was, well, tropical. In a good way! And skipping the lemon isn’t the worst, but you’ll miss out on that zesty party.

Frequently Asked Questions

Spinach & Lemon Cream Pasta Delight

A deliciously creamy spinach and lemon pasta that combines fresh flavors with a rich sauce for a quick and satisfying meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounces fettuccine pasta
• ▢ 2 cups fresh spinach washed and roughly chopped
• ▢ 1 cup heavy cream
• ▢ 0.5 cup Parmesan cheese freshly grated
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 2 tablespoons butter
• ▢ 2 cloves garlic minced
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Bring a large pot of salted water to boil and cook the fettuccine pasta until al dente, about 10-12 minutes.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
• Add the fresh spinach to the skillet and cook until wilted, around 3-4 minutes.
• Pour in the heavy cream and stir to combine. Let it simmer gently for 5 minutes until the sauce thickens slightly.
• Drain the pasta and add it to the skillet with the sauce. Toss well to coat all pasta evenly.
• Remove from heat and stir in the Parmesan cheese and lemon juice. Season with salt and black pepper to taste.
• Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

This dish pairs wonderfully with a light white wine and a fresh green salad for a complete meal.