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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:25 minsTotal Time:30 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
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ThisCreamy Lemon-Garlic Spaghetti & Spinachhits 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!
Nutrition Notes
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Ingredients
8ounceswhole-wheat spaghetti
1tablespoonextra-virgin olive oil
1smallyellow onion, thinly sliced
4largecloves garlic, thinly sliced
1/2teaspooncrushed red pepper, plus more for garnish
1/2cupdrywhite wine
1/2cupreduced-sodium vegetable broth
1/4teaspoonsalt
1teaspoongratedlemon zest
2tablespoonslemon juice
3/4cupsour cream
1/2cupgrated Parmesan cheese
2tablespoonschoppedfresh flat-leaf parsley, plus more for garnish
1tablespoonunsalted 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.
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.
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 QuestionsAbsolutely. Fresh is best, but you can make it ahead or store leftovers in an airtight container in the fridge for up to 5 days.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.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 includeWatermelon and Arugula Salad,Caprese Salad with Heirloom Tomatoes and BurrataorMarinated Cherry Tomato Salad.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.
Frequently Asked Questions
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.
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.
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 includeWatermelon and Arugula Salad,Caprese Salad with Heirloom Tomatoes and BurrataorMarinated Cherry Tomato Salad.
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 InformationServing Size: 1 1/4 cupsCalories 441, Fat 19g, Saturated Fat 8g, Cholesterol 41mg, Carbohydrates 52g, Total Sugars 5g, Added Sugars 0g, Protein 14g, Fiber 7g, Sodium 465mg, Potassium 614mg
Nutrition Information
Serving Size: 1 1/4 cupsCalories 441, Fat 19g, Saturated Fat 8g, Cholesterol 41mg, Carbohydrates 52g, Total Sugars 5g, Added Sugars 0g, Protein 14g, Fiber 7g, Sodium 465mg, Potassium 614mg
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
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
