Description
This Creamy Vegetarian Lemon Pasta captures the essence of the Mediterranean with zesty citrus notes and a luxurious sauce. Every forkful balances vibrant lemon zest with fresh baby spinach and a comforting warmth from the pasta, creating a joyful and satisfying meal experience.
Ingredients
Scale
12 oz Spaghetti or Linguine
3 tablespoons Extra Virgin Olive Oil
4 cloves Fresh Garlic
2 large Organic Lemons
1/2 cup Heavy Cream or Coconut Cream
1/2 cup Parmesan Cheese (Vegetarian)
3 cups Fresh Baby Spinach
1/2 teaspoon Red Pepper Flakes
Sea Salt & Black Pepper to taste
Instructions
- Boil the Pasta: Fill a large pot with water and a generous pinch of sea salt. Bring it to a rolling boil. Add your pasta and cook until it is just shy of al dente. Save one cup of the starchy pasta water before draining
- Sizzle the Aromatics: While the pasta boils, heat the Extra Virgin Olive Oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté for about 2 minutes until the garlic turns golde
- Create the Creamy Base: Pour the heavy cream (or coconut cream) into the skillet. Whisk in the lemon zest and juice. Let it simmer gently for 3 to 4 minutes
- Emulsify the Sauce: Gradually whisk in half of the freshly grated parmesan cheese. Adjust thickness with reserved pasta water as needed
- Toss and Wilt: Add the cooked pasta and baby spinach to the skillet. Toss everything together
- The Final Flourish: Add remaining cheese and adjust consistency with pasta water. Season with black pepper and sea salt
Notes
Zest lemons before juicing them for better results.
Always save some pasta water to adjust the sauce consistency.
Serve in warmed bowls to keep the sauce silky.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg