Fettuccine with Lemon Cream and Spinach


Looking for a delicious dinner idea for your family? Serve up a bowl of creamy, dreamy pasta! 

Modern Spice Pantry Chef & Top Chef Just Desserts’ cheftestant Malika Ameen has shared a tasty recipe for fettuccine with lemon cream and spinach.

While the Chicago-based pastry chef/restaurateur and single mom of three specializes in creative recipes that feature spices in unconventional ways – this pasta dish is sure to be enjoyed by even the pickiest eater!


  • 1 ½ cups heavy cream
  • ¾ lbs. dried fettuccine
  • ½ lbs. chopped spinach leaves
  • zest of 1 lemon
  • juice of 1 lemon
  • butter, at room temperature
  • 1/3 cup grated parmesan cheese
  • 1/8 teaspoon freshly grated nutmeg
  • salt and pepper to taste



In a small saucepan on medium high heat, bring cream and grated lemon zest to a boil. Reduce heat to medium low and simmer until reduced to 1 cup. Set aside.

Boil fettucine according to package direction approximately 10- 11 minutes. Drain, and return back to the pan. Immediately add spinach, lemon infused cream, and parmesdan cheese. 

Add lemon juice and season with salt, pepper, and grated nutmeg. Serve immediately.



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