Creamy Lemon Pepper Pasta

This Creamy Lemon Pepper Pasta with spinach is fresh, yet rich and satisfying – and it comes together so easily!

Make it your way!

This may just be my new favorite pasta recipe! It’s fresh with the lemon flavors and addition of spinach, but also rich and creamy thanks to the heavy cream and grated parmesan. It’s packed with flavor and perfect for the spring and summertime. This dish should take you around 15 – 20 minutes from start to finish, so it’s the perfect choice for a hot day when the last thing you want to do is hang around an even hotter stove.

I love eating this as a meatless meal, so it’s a great vegetarian recipe to have up your sleeve. For my meat lovers, however, you could totally add in a protein like sautéed shrimp or grilled chicken – the possibilities are endless! I may be biased, but this dish will be delicious any way you make it.

And the best part?

These are ingredients you already have in your kitchen! I used Trader Joe’s Organic Fusilli Corti Bucati pasta this time. It’s my favorite pasta shape because it holds this delicious sauce so well, and the texture is great. But you could use any shape! I believe they carry this exact shape at Whole Foods as well. I know the Trader Joe’s one sells out super fast – I can totally understand why.

What you’ll need

• 8 oz Pasta, cooked al dente according to package instructions
• 2 tbsp Salted Butter
• 1/2 tbsp Flour
• 2 Cloves Garlic, minced
• 1 tsp Lemon Pepper Seasoning
• Salt to taste, you may need more if using unsalted butter
• 1/3 cup Chicken or Vegetable Broth
• Juice of 1/2 a Lemon
• Zest of 1 Lemon
• 1 & 1/4 cup Heavy Cream
• 1/2 cup Grated Parmesan
• 2 cups Baby Spinach
• Freshly chopped Parsley to taste (optional)
• Grated Parmesan for topping (optional)

Let’s get this show on the road!

1. Add the butter to a large pot over medium heat. Once melted, add the flour and let this cook for 1-2 minutes while stirring frequently.
2. Add in your garlic, lemon pepper seasoning and salt. Leave this to cook for 30-40 seconds, still stirring frequently.
3. Whisk in the chicken broth, lemon juice and lemon zest and let simmer for 1 minute.
4. Whisk in your heavy cream and let it thicken for about 5 minutes, stirring occasionally. Stir in the grated parmesan and mix until smooth.
5. Add the spinach – once the spinach is almost wilted, mix in the cooked pasta.
6. Give everything a good stir and let it all heat through for 3-4 minutes.
7. Serve your Creamy Lemon Pepper Pasta with fresh chopped parsley and grated parmesan if desired.

FAQs

Other recipes you will love:

• Lemon Alfredo Pappardelle
• Hamburger Helper Gnocchi
• Italian Bomba Rigatoni
• Air Fryer Eggplant Milanese

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