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🍋🌿 creamy, bright, one‑pot
ingredients
- 200g (7 oz) pasta – linguine or fettuccine
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 lemon (zest + 3 tbsp juice)
- ½ cup (120 ml) heavy cream
- ¼ cup (25 g) grated Parmesan, plus more for serving
- 2 big handfuls fresh spinach (about 3 oz / 80 g)
- Salt and freshly cracked black pepper
- Red pepper flakes (optional, for heat)
💡 swap: use cashew cream for dairy‑free, or add grilled chicken for extra protein.
method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Meanwhile, in a large skillet, warm olive oil over medium heat. Add garlic and cook until fragrant (about 1 minute), stirring constantly – don’t let it brown.
- Add lemon zest, lemon juice, and heavy cream to the skillet. Stir to combine and let it simmer gently for 2 minutes.
- Season the sauce with salt, pepper, and a pinch of red pepper flakes if using. Add the spinach in batches, tossing until it wilts (about 1–2 minutes).
- Drain the pasta and transfer it directly into the skillet with the sauce. Add the grated Parmesan and toss everything together. If the sauce seems thick, add reserved pasta water a tablespoon at a time until it's silky and coats the pasta.
- Serve immediately with extra Parmesan, a sprinkle of lemon zest, and black pepper. Add a side of crusty bread if you like.
🍋 cook's tip: For the brightest flavour, use a microplane for the lemon zest and add half of it at the end. If you're meal-prepping, keep a little pasta water aside – the sauce thickens as it sits, and a splash revives it perfectly.
🍷 pairs with: crisp white wine · garlic bread · simple arugula salad
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