Creamy Lemon Pasta
This Lemon Pasta recipe is tangy, creamy, light, and fresh. A super deliciously simple dinner or side dish that comes together in just 20 minutes.
Servings: 6
Ingredients
- 1 pound dried short pasta (your choice!)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic , minced
- 2 cups heavy cream
- 3 lemons , zested and juice reserved
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces baby spinach
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes , halved
Instructions
- Bring a large pot of salted water to boil. Cook pasta al dente, according to package directions.
- Meanwhile, warm the olive oil in a medium saucepan over medium heat; add the garlic and cook for 30 seconds until fragrant.
- Add the cream, the lemon zest and juice, salt, and pepper. Bring to a boil, then lower the heat to a gentle simmer for 5-10 minutes, or until it starts to thicken.
- Drain the pasta (reserving 1/2 cup of the cooking water) and place it back into the pot. Immediately add the cream mixture and combine to warm through over medium-low heat.
- Take the pot off the heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted.
- Stir in the reserved hot water, only if necessary, to loosen the sauce.
- Season to taste, serve hot, and enjoy!
Nutrition
Calories: 666kcal | Carbohydrates: 69g | Protein: 17g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 588mg | Potassium: 647mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4288IU | Vitamin C: 55mg | Calcium: 220mg | Iron: 3mg