Creamy Meyer Lemon and Spinach Pasta
Recipe type: Pasta
Serves: Serves 8
  • 8 ounces of fettuccine
  • 2 tablespoons of olive oil
  • 1 clove of minced garlic
  • 2 cups of fresh spinach, chopped
  • The zest of 1 Meyer lemon
  • The juice of one Meyer lemon
  • 4 ounces of cream cheese (1/2 a package) broken into small pieces
  • ¾ cup of grated parmesan
  • Black pepper to taste
  1. Cook the pasta according to the directions on the package.
  2. Drain pasta reserving 1 cup of the water it was cooked in.
  3. Return the pasta to the pot and set aside.
  4. Heat the olive oil over medium heat in a large skillet.
  5. Add the minced garlic and cook for about a minute until the garlic is nice and fragrant.
  6. Add the chopped spinach and cook for another minute, stirring constantly.
  7. Next add the cream cheese and cook, stirring often, until the cheese has melted into the other ingredients.
  8. Mix in the lemon juice and zest.
  9. Place the pot with the pasts over medium low heat.
  10. Stir in the creamy lemon mixture. You will probably find it's quite thick so add a little bit of the water you reserved until it is the consistency you desire.
  11. Heat until the pasta is warmed through.
  12. Stir in the grated parmesan.
  13. Add pepper to taste.
  14. Remove from heat and serve.
Recipe by Outside The Box at