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spinach linguine

Linguine with Spinach, Lemon Cream, and Parmesan

This quick and flavorful dish combines the tangy zest of lemons with the creamy richness of Parmesan, complemented by tender spinach and julienned zucchini. Ready in just 30 minutes, it’s perfect for weeknight dinners.
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Ingredients
  

  • 1 lb linguine
  • 1 lb baby spinach
  • 2 firm zucchinis julienned (optional)
  • 2 lemons zested and juiced
  • 1 cup heavy cream
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmigiano-Reggiano cheese

Instructions
 

  • Cook the Pasta and Veggies
  • Boil a large pot of salted water and cook the linguine until almost al dente (about 9 minutes).
  • Add the spinach and zucchini (if using) to the pot. Cook for 2 more minutes until the linguine is al dente and the spinach is tender.
  • Prepare the Sauce
  • Reserve ½ cup of pasta water before draining.
  • In the empty pot, combine the pasta water, cream, and lemon zest. Cook over medium-low heat until slightly thickened.
  • Combine and Serve
  • Toss the drained linguine, spinach, and zucchini in the sauce. Squeeze lemon juice over the mixture.
  • Season with salt and pepper. Serve with a generous sprinkle of Parmigiano-Reggiano.