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Lemon & Spinach Pasta with Tomatoes

Lemon & Spinach Pasta with tomatoes. Seriously the perfect summer dinner!

Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 cups half-and-half
  • 5 Tablespoons lemon juice divided
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 pound dry spiral pasta
  • 2 cups roughly chopped baby spinach
  • 1/4 cup grated Parmesan cheese
  • 2 cups grape tomatoes quartered


  1. In a small saucepan, heat the olive oil over medium heat, then add garlic and cook about sixty seconds, stirring frequently so it doesn't burn.
  2. Add the half-and-half, 4 Tablespoons lemon juice, salt and pepper, and stir to combine. The lemon juice will probably make your half-and-half seize up a little. Don't worry about it. Bring to a boil, then reduce heat and let simmer about 15 minutes, until slightly thickened and reduced. Stir occasionally.
  3. Meanwhile, bring a large pot of water to a boil and add the pasta, cooking it has just a slight bite. Drain and return the pasta to the pot. Pour the reduced cream sauce over the top and cook over medium heat until the noodles have absorbed most of the sauce. In the last few minutes, add the spinach to the pot so it's slightly wilted.
  4. Remove from heat and toss with Parmesan cheese, tomatoes, last Tablespoon of lemon juice, and salt and pepper to taste. Serve immediately.

Recipe Notes

(Adapted from Barefoot Contessa)