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Simple Creamy Lemon Pasta

A close-up serving of rich, Creamy Lemon Pasta tossed in a white sauce, topped with fresh parsley and lemon zest.
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A quick recipe for bright, flavorful pasta featuring a rich, creamy sauce made with lemon zest and juice.

Ingredients

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  • 12 oz spaghetti or linguine
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • Zest of 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant; do not let it brown.
  3. Reduce the heat to low. Pour in the heavy cream and let it warm through for about 1 minute.
  4. Stir in the lemon zest, lemon juice, and butter until the butter melts completely.
  5. Add the grated Parmesan cheese and stir until the sauce is smooth. If the sauce seems too thick, slowly whisk in the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  6. Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy lemon sauce.
  7. Season with salt and black pepper to taste.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer flavor, substitute mascarpone cheese for half of the heavy cream.
  • If you prefer a tangier sauce, add an extra teaspoon of lemon juice at the end.
  • You can add cooked shrimp or grilled chicken during step 6 for added protein.

Nutrition

Find it online: https://tasteportfolio.com/creamy-lemon-pasta-recipe/