This lemon pasta is bright, tangy, and creamy—light and fresh with a luscious sauce. It’s an easy, satisfying dinner or side that comes together in about 20 minutes.
Fresh lemon adds a lively tartness that pairs beautifully with cream, sweet tomatoes, and tender spinach. This simple recipe works as a meatless main or an elegant side; you can also add a protein like chicken or shrimp if you prefer.
Pasta Dinner Winner
Why we love it
- Quick and easy: Prep while the water boils and finish in about 20 minutes.
- Simple ingredients: Pantry staples and a few fresh items are all you need.
- Budget friendly: Affordable and feeds a crowd.
- Vegetarian: Naturally meatless, and adaptable if you want to add protein.
- Deliciously balanced: Zesty lemon brightens a rich cream sauce with tomatoes and spinach for a fresh, satisfying bite.
Creamy Lemon Pasta
Ingredients
- 1 pound dried short pasta (fusilli, rotini, penne, or your favorite)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 cups heavy cream
- 3 lemons, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 ounces baby spinach
- 1/2 cup freshly grated Parmesan (Parmigiano-Reggiano preferred)
- 1 pint grape or cherry tomatoes, halved
How to Make Lemon Pasta
Start by bringing a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, warm the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and add the lemon zest, lemon juice, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5–10 minutes until the sauce begins to thicken. Reserve about 1/2 cup of the hot pasta cooking water before draining.
Drain the pasta and return it to the pot. Immediately add the cream sauce and stir over medium-low heat to combine and warm the pasta through. Remove the pot from the heat and fold in the spinach, grated Parmesan, and halved tomatoes, tossing until the spinach wilts and the cheese melts into the sauce. If the sauce seems too thick, stir in a little reserved pasta water to loosen it.
Adjust seasoning to taste, serve hot, and enjoy.
Recipe Notes
- Salt the pasta water: Use about 1 tablespoon of salt for every 6 cups of water to season the pasta as it cooks.
- Cook to al dente: The pasta will finish cooking in the hot sauce, so avoid overcooking.
- Reserve pasta water: Keep 1/2 cup of the cooking water to loosen the sauce if needed and help it cling to the pasta.
Variations
- Add protein: Stir in cooked chicken, shrimp, or sauteed tofu to make the dish heartier.
- Swap greens: Swiss chard, beet greens, or kale can replace spinach, though firmer greens need longer to cook.
- Change the vegetables: Cooked zucchini or asparagus work well in place of tomatoes, or omit vegetables altogether.
Serving Suggestions
As a main course, this pasta is satisfying on its own. For a fuller meal, pair it with homemade garlic bread, roast chicken, or baked chicken breast. It also makes an elegant side to a protein-forward entrée.
Nutrition
Estimated per serving: Calories: 666 kcal | Carbohydrates: 69 g | Protein: 17 g | Fat: 38 g | Saturated Fat: 21 g | Cholesterol: 114 mg | Sodium: 588 mg | Fiber: 5 g | Sugar: 6 g
Nutrition information is an estimate and can vary depending on specific ingredients and portion sizes.
