Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan
Silky fettuccine tossed in a bright lemon and garlic cream sauce with tender wilted spinach and a generous sprinkle of Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs fettuccine pasta, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 1 cup heavy cream
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 cups fresh baby spinach
- 3/4 cup grated Parmesan cheese
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil and add 12 oz fettuccine pasta. Cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a large skillet, heat 1 tbsp olive oil and 3 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Pour in 1 cup heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3 minutes until sauce slightly thickens.
- Step 4: Stir in 3 tbsp fresh lemon juice and 1 tsp lemon zest, then add 4 cups fresh baby spinach. Cook for 2-3 minutes until spinach wilts.
- Step 5: Add the drained fettuccine to the skillet with sauce. Toss gently to coat pasta, adding reserved 1/2 cup pasta water a little at a time as needed to loosen the sauce.
- Step 6: Stir in 3/4 cup grated Parmesan cheese, 1 1/2 tsp salt, and 1/2 tsp black pepper. Toss again until cheese melts and sauce clings to the noodles. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine pasta from drying out.
Can I substitute ingredients in Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Lemon-Garlic Fettuccine with Wilted Spinach and Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
