Pasta with Escarole and Lemon Cream Sauce
A comforting pasta dish where bitter escarole mingles with creamy lemon sauce and Parmesan for balanced depth. This italian-inspired pasta ready in about 45 minutes blends spaghetti, tablespoons olive oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 spaghetti
- 2 tablespoons olive oil
- 4 cloves, minced garlic
- 1/2 teaspoon red pepper flakes
- 1 bunch, stems removed and leaves chopped escarole
- 1 cup, low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup, grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 1 bunch chopped escarole to the skillet and cook for 3 minutes, stirring occasionally, until wilted.
- Step 4: Stir in 1 cup low-sodium chicken broth and 1/2 cup heavy cream, then simmer for 5 minutes until slightly thickened.
- Step 5: Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/4 cup grated Parmesan cheese, stirring until melted. Add drained spaghetti and 1/4 cup reserved pasta water, tossing until sauce coats strands evenly.
Frequently asked questions
How long does Pasta with Escarole and Lemon Cream Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pasta with Escarole and Lemon Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pasta with Escarole and Lemon Cream Sauce?
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 Pasta with Escarole and Lemon Cream Sauce 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.
What goes well with Pasta with Escarole and Lemon Cream Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
