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Tagliatelle al Limone is one of those impressive recipes that seems much more complicated than it is. A creamy, buttery sauce is infused with lots of tangy fresh lemon, spinach and pecorino cheese then tossed with tagliatelle pasta. Bright, fresh, aromatic and ready in about 20 minutes with only six ingredients. Interested???
I always say that almost everything will taste better with a little fresh lemon juice added to it.
Well, this creamy lemon pasta with spinach recipe takes that concept and runs pretty far with it!
If you love lemon, then my Shrimp Scampi with Arugula is another citrus-forward pasta recipe that you’ll probably love.
Hailing from Italy’s sun-soaked southern Amalfi Coast on the Mediterranean (Sorrento, specifically, where lemons are in abbondanza) and dating back to Roman times, creamy pasta al limone might just be the simplest and most elegant recipe on my website.
With only six main ingredients and a very basic technique, this dish can be made in the time it takes to cook the pasta! It’s a testament to the simplicity of Italian cooking and its deep respect for fresh, simple ingredients.
Aromatic oils from lemon zest perfume a butter and cream base while fresh lemon juice balances its richness with acidity and tanginess. Pecorino cheese adds sharpness while it mixes with starchy pasta water to emulsify into a delicious sauce. And, spinach adds color, flavor and texture. So much more than the sum of its parts!
More Recipes with Lemon: Lemon Roasted Romanesco Broccoli, Pasta with Broccoli, Pecorino and Lemon, Shrimp Oreganata in White Wine Lemon Butter, Turkey Breast with Lemon Herb Butter, Baked Artichoke Hearts with Lemon Breadcrumbs and Pesto with Lemon and Butter.
Inspiration for Lemon Pasta with Spinach
Recipes for pasta al limone vary, with many including Parmigiano-Reggiano and omitting the cream, others calling for garlic and fresh herbs, some olive oil instead of butter and a few with lemon zest only and no lemon juice.
My rustic version was inspired by the most memorable plate of spaghetti al limone with a side of sautéed spinach that I had in a small, no-frills trattoria in Rome during the last days of my sabbatical there many years ago. (See photo above.)
It was the perfect marriage of flavors! I found myself combining the spinach with the pasta on every forkful to create a perfect bite every time. So, I thought, why not just add some spinach into the pasta recipe itself?
And my southern Italian roots that tend to lean more pecorino than parmesan showed through here, not to mention those two years that I spent working in France-adjacent Geneva, Switzerland, where cream and dairy rule the day. Hence, my addition of cream here, which I feel works beautifully and wouldn’t have it any other way!
Rustic, yet refined (like me), pasta al limone should be on your next dinner menu–whether it’s a quick weeknight meal, Sunday dinner or an elegant dinner party. It works for all three. Mangia bene!
How to Make Tagliatelle al Limone
- Melt butter in large skillet over medium/medium-low heat. Then add the lemon zest and stir to coat it in the butter.
- Pour in the lemon juice and bring to a light simmer.
- Next add the cream to the skillet, salt and pepper and simmer briefly to thicken.
Pro-Tips
- Be sure to zest the lemons before squeezing them for juice!
- Also, if possible, choose lemons that do not have a wax coating since we will be using some of the peel via the lemon zest.
- Add some pasta water at this point if the sauce is getting too thick. Then, fold in the spinach.
- When the pasta is ready, transfer it to the sauce along with some of the starchy pasta water.
- Turn off heat and sprinkle in the grated cheese. Stir vigorously so that the cheese emulsifies into the sauce. Taste and adjust seasonings and serve. Enjoy!
FUN FACT
- Even though lemons are often associated with hot summer months (think–cold lemonade and fresh lemon squeezed over grilled seafood…), lemons (and citrus, in general) are actually in peak season during cold winter months.
- Which makes this creamy lemon pasta with spinach a great year-round recipe or whenever you want to spread a little sunshine!
More Vegetarian Italian Pasta Recipes
If you like tagliatelle al limone, check out these recipes:
- Pasta alla Norma–a Sicilian classic with roasted eggplant
- Creamy Zucchini Pasta–a year-round favorite
- Bucatini with Roasted Tomatoes and Eggplant Sauce–creamy with ricotta
- Pesto Ricotta Pasta–creamy, delicious and no cooking required (except for the pasta!)
- Pasta Sorrentina with Tomatoes, Basil and Fresh Mozzarella–a crowd favorite!
- Vodka Sauce with Fresh Tomatoes–a fresh twist on the classic
- Grape Tomato Pasta–the lovely flavor of fresh tomatoes
- Pasta with Sicilian Trapanese Pesto–a raw tomato and toasted almond pesto
Recipe Substitutions and Variations
- Cheese: Pecorino Romano, Parmigiano-Reggiano and Grana Padano grated cheeses all will work in this recipe.
- Possible Mix-Ins: If you’d like to add a little something to make this pasta a limone recipe a bit more complex and/or heartier, here are some options:
- Artichoke hearts
- Sun-Dried Tomatoes
- Olives
- Capers
- Peas
- Add Shrimp: A great option and one I have used many times with this recipe. Just separately season then sear about one and a half pounds or so peeled and deveined shrimp in either butter or olive oil until cooked through. Then add the cooked shrimp to the sauce just before folding in the cooked pasta. Delicious!
- Add Chicken: Likewise, cooked, bite-sized pieces of chicken breast would be a nice protein addition to this recipe.
- Prefer peppery arugula? It’s a great substitution for the spinach.
- Add Garlic/Herbs: I kept this recipe super simple in the spirit of that original plate I had in Rome all those years ago. But, feel free to start it with some sautéed garlic and finish it with a mild fresh herb like basil or flat-leaf parsley.
- For a little picante at the end, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
TOP TIPS for Tagliatelle al Limone
- Pasta Water: The briny pasta water is a necessity in this recipe! Since there are very few ingredients in the sauce, you will likely need to add some pasta water to moisten it even before the pasta, as noted in the recipe below.
- Lemons: Be sure to zest the lemons before squeezing them for juice! Also, if possible, choose lemons that do not have a wax coating since we will be using some of the peel via the lemon zest.
- Pasta: I used tagliatelle pasta here but this recipe will work with most long pastas. Some other favorites are linguine, spaghetti and fettuccine and, of course, a fresh, homemade egg pasta!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
Serving Suggestions
Creamy lemon pasta with spinach can be a first course, side dish or base for your favorite protein. This recipe is a great pairing with so many dishes–shrimp francese, chicken in wine sauce, spicy garlic shrimp, turkey meatballs or a basic roast chicken or grilled salmon.
Sometimes I’ll pair it with roasted broccoli or even a light cucumber tomato salad in summer.
Tagliatelle al Limone ~ Easy Lemon Pasta with Spinach
Ingredients
- 4 Tbsp butter
- Zest of 1-2 lemons , (about 1 Tbsp zest)
- ½ cup freshly-squeezed lemon juice , (See Notes.) + (optional) more for finishing
- 1 cup heavy cream
- 1 tsp salt, (or to taste at end)
- ½ tsp ground black or white pepper , (or to taste at end)
- 1 pound tagliatelle, or your favorite pasta + salt for pasta water
- 2 handfuls baby spinach, (about5 ounces)
- ⅓ cup grated Pecorino Romano cheese , + more for serving
Instructions
- Gather and prep all ingredients according to specifications above. Be sure to zest the lemons before squeezing them for juice! Put a large pot of water on to boil.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Melt the butter in a large skillet over medium/medium-low heat. Then add the lemon zest and stir to coat it in the butter.4 Tbsp butter, Zest of 1-2 lemons
- Pour in the lemon juice and bring to a light simmer.½ cup freshly-squeezed lemon juice
- Meanwhile, cnce the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve at least 1 cup of the starchy pasta water.)1 pound tagliatelle
- Next add the cream to the skillet, salt and pepper and stir well. Adjust the heat so that the sauce simmers briefly to thicken.1 cup heavy cream, 1 tsp salt, ½ tsp ground black or white pepper
- Add some pasta water at this point if the sauce is getting too thick. Then, fold in the spinach.NOTE: If the sauce is finished before the pasta is ready, then just lower the heat and keep it on warm until a couple minutes before the pasta is ready. Then, turn it back up to medium/medium-low.2 handfuls baby spinach
- When the pasta is ready, transfer it to the sauce along with some of the starchy pasta water. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! If the sauce gets too dry and tight, just loosen it with a bit more pasta water.
- Once the pasta is al dente, turn off the heat and sprinkle in the grated cheese. Stir vigorously so that the cheese emulsifies into the sauce. Taste and adjust seasonings. If you’d like additional lemon flavor, add a couple more tablespoons fresh lemon juice (strictly a matter of personal preference) and mix well.⅓ cup grated Pecorino Romano cheese
- Transfer to a serving platter, serve with grated cheese on the side and enjoy. Buon Appetito!
Notes
- Be sure to zest the lemons before squeezing them for juice!
- Also, if possible, choose lemons that do not have a wax coating since we will be using some of the peel via the lemon zest. Usually, this means the lemons need to be organic, but not always.
- **Do not use shelf-stable jarred lemon juice. It has an odd taste and will not work in this recipe.
- If you’d like additional lemon flavor, add a souple more tablespoons fresh lemon juice to the pasta at the very end.
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