I found this recipe on Pinterest and it peaked my interest because of the lemon and spinach. This recipe really puts a summery taste to a usually heavy winter cream sauce. This is great served with chicken (seasoned with onion powder, garlic powder, and paprika) but I did not include chicken in the recipe because its not needed.
1/2 lb pasta of your choice (I used Bowtie)
1/2 cup reserved pasta water
4 cloves of garlic
1/2 tsp crushed red pepper
2 lemons, zested and juiced
3/4 cup half-and-half
1 cup Parmesan, grated (or shredded, divided
1 cup baby spinach, stems removed
3 Tbsp extra virgin olive oil
1. Prepare pasta according to directions on package. Reserve a cup of pasta water before draining.
2. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles, about 7-10 minutes.
3. Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble.
Recipe adapted from The Recipe Crayon Box