Bright, creamy, and full of fresh lemon flavor—your new go-to pasta dish!

Ingredients

• Extra virgin olive oil (enough to cover the bottom of the pot)

• 1 small package cherry tomatoes, sliced

• Salt and pepper, to taste

• 3 cups water

• 1 cup Parmesan cheese, plus more for garnish

• 2 lemons, zested (plus extra for garnish)

• 1 lemon, juiced

• ¾ cup heavy cream

• 1½ pounds linguine (or pasta of choice)

• (Optional) 1 cup baby spinach

Preparation

1. Sauté the tomatoes – In a large pot, heat extra virgin olive oil over medium heat. Add sliced cherry tomatoes, season with salt and pepper, and sauté until softened.

2. Make the sauce – To the same pot, add water, Parmesan cheese, lemon zest, lemon juice, and heavy cream. Stir well and bring to a low boil for a couple of minutes. Reduce heat to medium and let simmer for 30-45 minutes, stirring occasionally.

3. Cook the pasta – While the sauce simmers, cook linguine in a separate pot according to package instructions. Drain and set aside.

4. Combine and serve – Pour the lemon sauce over the cooked pasta, tossing to coat evenly. If using, stir in baby spinach just before serving.

5. Garnish and enjoy – Top with extra lemon zest and Parmesan cheese. Serve immediately.