Creamy Lemon-Garlic Spaghetti & Spinach

Active Time:

25 mins

Total Time:

30 mins

Servings:

4

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free No Added Sugar Anti-Inflammatory Mediterranean Diet

This Creamy Lemon-Garlic Spaghetti & Spinach hits all the notes—a light brightness from the lemon juice and zest, creamy velvetiness from the sour cream and butter, freshness from the spinach and parsley, plus an umami boost from the Parmesan. It even has a mild hit of heat from the sprinkling of crushed red pepper flakes. Add the dry white wine and you get a pasta sauce with subtle yet complex acidity. Chef’s kiss! This fiber-filled dish is speedy enough for weeknights and fancy enough for weekend guests. Keep reading for tips on what to serve with this dish and ways to make it your own.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

You can substitute the wine with 1 cup of vegetable broth. For added flavor, you can include more grated Parmesan cheese or fried garlic.
It’s best to grate a block of Parmesan for two reasons: It will melt better than pre-grated cheese, and it’s more flavorful.
Stir the spinach into the pasta right at the end to prevent it from overcooking. Adding the spinach to the sauce could cause it to reduce too much, as you may need to wilt the spinach in stages.
Step 1 calls for reserving 1/4 cup of pasta water for Step 3, but there is no need to be stingy. If you save at least 1/2 cup, you’ll have a little extra just in case you need more.

Nutrition Notes

We use whole-wheat spaghetti in this dish, which adds a little more fiber and antioxidants than regular spaghetti made with refined flour. With that said, not everyone appreciates the nuttier flavor of whole-wheat pasta. If that includes you, feel free to swap it out for regular spaghetti. You’ll still get some fiber and plant protein, along with B vitamins and iron.
Baby spinach is a leafy green rich in antioxidants and vitamins C and K. Regularly eating spinach may help reduce inflammation, lower your risk of chronic disease and enhance eye, bone and skin health.
Besides amazing flavor, the lemon-garlic Parmesan sauce adds a little bit of antioxidant power from the lemon juice, zest and garlic, and some protein and calcium from the Parmesan cheese. There is evidence that regularly eating garlic may lower blood pressure, cholesterol and blood sugar. Because garlic is high in fructans, it might also cause some gastrointestinal distress in the form of gas and bloating, especially for those with IBS (irritable bowel syndrome). If that’s the case, skip the garlic and use garlic-infused olive oil, which has all the garlic flavor and none of the fructans.

Cook Mode (Keep screen awake)

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

Directions

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.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
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.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
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.

Frequently Asked Questions

Can I make this dish ahead?

Absolutely. Fresh is best, but you can make it ahead or store leftovers in an airtight container in the fridge for up to 5 days.
Can I substitute bottled lemon juice for fresh?

You can, but we wouldn’t recommend it. You really want the fresh lemon with its bright flavor to enhance this dish. And hopefully you have a lemon anyway, for the flavorful zest that’s stirred in at the end.
What should I serve with Creamy Lemon-Garlic Spaghetti & Spinach?

Pair it with a loaf of garlic bread to mop up the sauce. You could also add a garden salad to start the meal; some of our favorites include Watermelon and Arugula Salad, Caprese Salad with Heirloom Tomatoes and Burrata or Marinated Cherry Tomato Salad.
Is this recipe vegetarian?

Yes, this recipe is vegetarian, although it contains Parmesan cheese. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Nutrition Information

Serving Size: 1 1/4 cups

Calories 441, Fat 19g, Saturated Fat 8g, Cholesterol 41mg, Carbohydrates 52g, Total Sugars 5g, Added Sugars 0g, Protein 14g, Fiber 7g, Sodium 465mg, Potassium 614mg

EatingWell.com, July 2024

Additional reporting by

Carrie Myers, M.S.

and

Linda Frahm