Ingredients
- 1 lb linguine
- 1 lb baby spinach
- 2 firm zucchini, cut into long, fine julienne strips optional
- 2 lemons, washed and dried
- 1 cup heavy cream
- salt and freshly ground pepper
- freshly grated Parmigiano-Reggiano cheese to taste
Instructions
- Bring a large pot of water to boil, add a generous pinch of salt and the linguine; cook, stirring, until the linguine is almost al dente, about 9 minutes.
- Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 2 minutes.
- Meanwhile, using a microplane grater, zest the lemons, removing only the yellow skin and avoiding the white pith. Halve the lemons; squeeze the juice into a small bowl.
- Remove and reserve 1/2 cup of the pasta water from the pot; drain the linguine int a strainer. Pour the lemon juice over the pasta.
- Add the pasta water, cream and lemon zest to the empty pot and cook over medium-low, stirring until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated.
- Season with salt and pepper and serve in a bowl with grated Parmigiano-Reggiano.
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