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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,121 kcal per serving

Ingredients

½ lb - tagliatelle pasta
Salt
2 tablespoons - butter
1 tbsp - olive oil
2 cloves - garlic
1 cup - fresh spinach
1 cup - heavy cream
1 - juice of lemon
Salt
Black pepper
½ cup - grated Parmesan cheese
Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
In a large pan over medium heat, melt butter with olive oil. Add minced garlic and sauté for about 1 minute until fragrant.
Add spinach and sauté until just wilted.
Pour in heavy cream and bring to a gentle simmer.
Season with salt and pepper, then add the juice of one lemon and stir well.
Add the cooked pasta along with a splash of reserved pasta water and stir to combine.
Add grated Parmesan cheese and mix until the sauce becomes creamy and coats the pasta evenly.
Serve hot, optionally topped with more Parmesan and fresh lemon zest.

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