# What You'll Need:
→ Pasta
01 - 14 oz thin spaghetti
02 - Salt, for pasta water
→ Vegetables
03 - 7 oz fresh baby spinach
04 - 2 cloves garlic, finely minced
05 - Zest of 1 lemon
06 - Juice of 1 large lemon
→ Sauce
07 - 2 tbsp unsalted butter
08 - 3/4 cup plus 1 tbsp heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Extra lemon zest
12 - Additional Parmesan cheese, for serving
# Steps to Follow:
01 - Bring a large pot of salted water to a boil and cook the thin spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat unsalted butter in a large skillet over medium heat. Add finely minced garlic and cook for 1 minute until fragrant without browning.
03 - Add fresh baby spinach to the skillet and sauté for 2 to 3 minutes until wilted. Stir in fresh lemon zest.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in lemon juice and grated Parmesan cheese. Let the cheese melt and the sauce thicken slightly.
05 - Add the drained spaghetti to the skillet, tossing thoroughly to coat with the sauce. Gradually add reserved pasta water as needed to achieve a smooth, creamy consistency.
06 - Season generously with freshly ground black pepper and adjust salt to taste. Serve immediately, garnished with extra lemon zest and additional Parmesan cheese.
