Go Back

One Pot Lemon Spinach Pasta

A creamy and delightful one-pan pasta dish infused with fresh lemon and spinach.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 15 minutes
Temps total 25 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingrédients
  

Pasta and Vegetables
  • 8 oz pasta (such as spaghetti or penne) Use your preferred pasta shape.
  • 2 cups fresh spinach Can substitute with kale or another leafy green.
  • 1 each lemon (zested and juiced) Provides freshness and acidity.
Creamy Sauce and Cooking Base
  • 1 cup heavy cream or dairy-free alternative For a vegan option, use cashew cream or coconut milk.
  • 2 tablespoons olive oil For sautéing garlic.
  • 2 cloves garlic (minced) To add flavor.
  • to taste Salt and pepper For seasoning.
Toppings
  • to taste Parmesan cheese Optional, for serving.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add the pasta and 4 cups of water (or broth) to the pot. Bring to a boil and cook according to package instructions.
  3. Stir in the spinach, lemon zest, and lemon juice, mixing until the spinach wilts.
  4. Reduce heat to low and add the heavy cream. Stir well and let simmer for a few minutes until creamy.
  5. Season with salt and pepper to taste.
  6. Serve warm, topped with grated Parmesan cheese if desired.

Notes

For extra flair, sprinkle on some toasted pine nuts or serve with a fresh green salad. The dish keeps well in the fridge for 3-4 days or can be frozen for a month.