Description
A delicious creamy lemon pasta recipe that’s quick and easy to make, perfect for a vegetarian meal.
Ingredients
Scale
- 8 ounces (227 grams) high-quality dried pasta, preferably spaghetti or fettuccine
- 1 lemon, zest and juice, freshly squeezed
- 4 tablespoons (56 grams) butter, divided
- 1 cup (240 ml) heavy cream, very fresh
- 2 cloves garlic, finely minced
- ¾ cup (75 grams) finely grated Parmesan cheese, from a good quality block
- Salt, to season the pasta water and final dish
- Fresh black pepper, freshly cracked preferred
- 1 teaspoon (optional) flour, for thickening if needed
- 1 tablespoon extra virgin olive oil, for sautéing garlic
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently during the first five minutes to ensure even cooking, until al dente according to package instructions, about 8-10 minutes. Drain the pasta, reserving a bit of pasta water, and drizzle 1 tablespoon olive oil over the pasta to prevent clumping. Toss gently to separate the strands.
- Step 2: In a skillet, melt 2 tablespoons of butter over low to medium heat. Add the finely minced garlic and sauté, stirring frequently, for 1 to 2 minutes until fragrant and softened but not browned. If garlic begins to brown, immediately reduce heat and add 1 tablespoon butter; cook for an additional 30 seconds to prevent burning.
- Step 3: Pour the heavy cream into the sauté pan with garlic. Keep the mixture at a gentle simmer, stirring frequently, until the cream thickens slightly and coats the back of a spoon, about 5-7 minutes. If the sauce bubbles too vigorously, reduce heat to prevent splitting. If the sauce is too thick, add 2 tablespoons heavy cream gradually while stirring over low heat, checking consistency after each addition. Use 1 teaspoon flour if additional thickening is needed.
- Step 4: Stir in the finely grated Parmesan cheese slowly, to allow it to melt evenly without clumping. Once fully incorporated, add the lemon zest and freshly squeezed lemon juice. Taste the sauce and adjust the lemon flavor to your preference.
- Step 5: Add the drained pasta into the skillet with the sauce. Toss gently to combine, adding reserved pasta water by tablespoonfuls if the sauce feels too thick or dry. This helps create a smooth, creamy coating over the pasta and ensures even coverage.
- Step 6: Season the dish with salt and a liberal amount of freshly cracked black pepper to taste. Serve hot, garnished with extra Parmesan cheese or lemon zest if desired.
Notes
- Store creamy lemon pasta in an airtight container away from heat or sunlight for up to 2 days.
- Transfer pasta to an airtight container and refrigerate at 4°C or below for up to 4 days. Stir before serving.
- Place in a freezer-safe container or bag. Freeze at -18°C for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Sauté garlic on low to medium heat stirring often to avoid bitterness from browning. Adding butter if garlic starts to brown can prevent burning.
- Reserve pasta water before draining; it is key to adjusting sauce consistency and re-emulsifying if sauce separates. Stir 1-2 tablespoons reserved water over low heat for about 2 minutes to fix separation.
- Toss drained pasta with 1 tablespoon olive oil to prevent clumping before mixing with sauce.
- Adjust sauce thickness with heavy cream or flour gradually to avoid over-thickening.
- Frequent stirring in the first 5 minutes of pasta cooking ensures even texture throughout the batch.
- Taste frequently and adjust salt, pepper, and lemon juice to balance brightness and creaminess.
Nutrition
- Serving Size: 1 large serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided