Description
8 oz pasta (linguine, fettuccine, or spaghetti)
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Zest and juice of 1 lemon
½ tsp salt
¼ tsp black pepper
2 cups baby spinach
¼ tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, and black pepper.
Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Sprinkle with red pepper flakes (if using) and garnish with fresh parsley. Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 2 servings
