Creamy Lemon-Garlic Spaghetti & Spinach Recipe
This spaghetti with lemon-garlic Parmesan sauce is a bright and richly creamy dish, thanks to sour cream that adds a tanginess that blends seamlessly with lemon zest and juice. Meanwhile, the spinach wilts in the pasta water in record time for a fast weeknight dinner. Parmesan cheese adds the bulk of the savory flavor. It’s worth seeking out a block of Parmesan and grating it yourself to maximize the flavor.
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 (5-ounce) package baby spinach, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion thinly sliced
- 4 large cloves garlic thinly sliced
- 1/2 teaspoon crushed red pepper plus more for garnish
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium vegetable broth
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 3/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley plus more for garnish
- 1 tablespoon unsalted butter
Instructions
- Bring a large saucepan of water to a boil over high heat. Add spaghetti; cook according to package directions, stirring occasionally, about 7 minutes. Remove from heat; stir in spinach until wilted. Reserve 1/4 cup of the cooking water; drain the mixture well.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
- Add wine, broth, salt and lemon juice; bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by about half and slightly thickened, about 5 minutes. Add sour cream; cook, stirring constantly, until melted, about 30 seconds. Stir in Parmesan and the reserved cooking water until the cheese is melted and combined, about 30 seconds. Add the pasta mixture; toss to coat.
- Remove from heat; add parsley, butter and lemon zest. Stir until the butter is completely melted, about 30 seconds. Divide among 4 bowls. Garnish with additional parsley and crushed red pepper, if desired.