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creamy lemon garlic gemelli with spinach and sun-dried tomatoes recipe - Creamy Lemon Garlic Gemelli with Spinach and Sun-Dried Tomatoes served in a white bowl overhead view
Chloe

Creamy Lemon Garlic Gemelli with Spinach and Sun-Dried Tomatoes

creamy lemon garlic gemelli with spinach and sun-dried tomatoes recipe made easy at home. A quick, vibrant pasta dish bursting with bright lemon, savory garli
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Method

Ingredients
  

Pasta
  • 12 oz gemelli pasta dry
Sauce & Vegetables
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes (oil-packed) drained and thinly sliced
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • 1 large lemon zested and juiced (about 2 tbsp juice)
  • 4 cups fresh baby spinach packed
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley or basil chopped, for garnish

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook gemelli according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  2. While pasta cooks, warm olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using); sauté until fragrant, about 1 minute. Stir in sliced sun-dried tomatoes and cook 1 minute more.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, lemon zest, and lemon juice. Let bubble for 2-3 minutes until slightly thickened. Season with 1/2 teaspoon salt.
  4. Reduce heat to low. Add spinach in handfuls, stirring until just wilted. Toss in the drained gemelli, adding splashes of reserved pasta water as needed to create a glossy, clingy sauce.
  5. Remove from heat. Taste and adjust salt or lemon juice. Plate in bowls, top with fresh herbs and extra Parmesan. Serve immediately.