Creamy Lemon Spinach Pasta
I'm excited to share with you one of my all-time favorite recipes: Creamy Lemon Spinach Pasta. This dish is a delightful blend of zesty lemon, creamy sauce, and fresh spinach, making it both nutritious and incredibly satisfying.
Equipment
- 1 cooking pan
- 1 frying pan
Ingredients
- 12 oz pasta (such as fettuccine, spaghetti, or penne)
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- zest of 1/2 small lemon (adjust to your taste)
- 4 cups fresh baby spinach
- grated Parmesan cheese for serving
- Salt and pepper, to taste
- Red pepper flakes, for a bit of heat optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat the avocado oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Gradually add the spinach to the skillet, stirring until it wilts. Pour in the heavy cream and stir well. Add the lemon zest, stirring to combine.
- Add the cooked pasta to the skillet, tossing to coat it in the creamy lemon sauce.If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency. Season with salt and pepper to taste. If you like a bit of heat, add red pepper flakes.
- Serve the creamy lemon spinach pasta hot, garnished with Parmesan cheese and lemon juice.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove with a splash of water or cream to refresh the sauce.
Notes
Nutritional values may vary depending on specific brands or variations in ingredients used.
Nutrition
Serving: 1portionCalories: 620kcalCarbohydrates: 64gProtein: 13gFat: 34gSaturated Fat: 17gCholesterol: 88mgFiber: 4gSugar: 2gCalcium: 185mg
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