Creamy Lemon Spinach Mafaldine: A Simple Yet Elegant Pasta Delight

 

I love discovering new pasta shapes—there's something so satisfying about how the right noodle can elevate even the simplest sauce. Recently, I picked up a package of mafaldine (also known as mafalda or reginette) on a whim. Those beautiful, long ribbons with ruffled, wavy edges instantly caught my eye. They look so sophisticated, almost like delicate lasagna noodles that decided to go for a frilly upgrade.

 Tonight, I decided to pair them with a creamy, bright sauce that comes together in the time it takes to boil pasta. The result? This Creamy Lemon Spinach Mafaldine. It's rich from heavy cream and Parmesan, earthy from spinach, fragrant with garlic, and lifted by the sunny zest and juice of a Meyer lemon (though regular lemon works beautifully too). The sauce lightly clings to every ruffle of the mafaldine, making each bite feel a little fancy without any real effort.

 This dish is perfect for a cozy weeknight dinner for two, or as an elegant side alongside grilled chicken or fish. It feels restaurant-worthy but uses pantry staples and comes together in under 30 minutes. First time trying mafaldine? You're in for a treat—the wavy edges hold onto the silky sauce like they were made for it. 

Creamy Lemon Spinach Mafaldine

Serves 2 as a main, 4 as a side

 ½ lb. (8 oz.) mafaldine pasta

3 T. butter

1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed very dry

¼ t. kosher salt (plus more for pasta water)

4 cloves garlic, minced

1 c. heavy cream

Zest and juice of 1 large Meyer lemon (or regular lemon)

½ c. freshly grated Parmesan, plus more for serving

Freshly cracked black pepper

 Bring a large pot of well-salted water to a boil. Cook the mafaldine until al dente according to package directions.

 Meanwhile, melt the butter in a large, heavy-bottomed skillet over medium heat. Add the squeezed spinach and ¼ tsp salt. Cook, stirring, for 1 minute to warm through.

 Add the minced garlic and cook another minute until fragrant and softened.

Slowly pour in the heavy cream, add the lemon zest and Parmesan, and stir to combine. Reduce heat to low and let the sauce gently simmer and thicken while the pasta cooks.

 When the pasta is al dente, use tongs to transfer it directly into the sauce (a little pasta water clinging to the noodles is perfect). Add 2 Tbsp lemon juice (or more to taste), plenty of black pepper, and toss everything together over low heat for 1 minute. The sauce should become silky and coat the pasta beautifully.

 Serve immediately with extra Parmesan and black pepper.

Give mafaldine a try—you'll love how those pretty ruffled edges make even a simple creamy pasta feel special.  

As an Amazon Associate I earn from qualifying purchases.