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Creamy Lemon Spinach Tagliatelle
This Creamy Lemon Spinach Tagliatelle is a bright, zesty twist on a comforting classic. Garlic butter and sautéed spinach lay the foundation for a rich cream sauce, balanced by the fresh acidity of lemon juice. Freshly grated Parmesan adds savory depth, while a splash of pasta water brings the entire sauce together in silky harmony. Quick, flavorful, and irresistibly creamy, this dish turns a handful of ingredients into something truly special.
Creamy Lemon Spinach Tagliatelle
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Step 2
In a large pan over medium heat, melt butter with olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
- Step 3
Add spinach and sauté until just wilted.
- Step 4
Pour in heavy cream and bring to a gentle simmer.
- Step 5
Season with salt and pepper, then add the juice of one lemon and stir well.
- Step 6
Add the cooked pasta along with a splash of reserved pasta water and stir to combine.
- Step 7
Add grated Parmesan cheese and mix until the sauce becomes creamy and coats the pasta evenly.
- Step 8
Serve hot, optionally topped with more Parmesan and fresh lemon zest.
Tips & Tricks
Per serving
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