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Quick Creamy Lemon Pasta

Close-up of a bowl of rich Creamy Lemon Pasta tossed in sauce, topped with grated Parmesan and fresh parsley.
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Make this simple, bright, and velvety smooth pasta dish using lemon zest, juice, and Parmesan cheese for a satisfying weeknight meal.

Ingredients

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

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy cooking water. Drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Stir constantly until the sauce begins to simmer lightly.
  4. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and Parmesan cheese until the sauce is smooth and emulsified.
  5. Add the drained pasta to the skillet. Toss well to coat. Add more reserved pasta water, one tablespoon at a time, until the sauce reaches your desired creamy consistency.
  6. Season with salt and black pepper. Serve immediately with extra Parmesan cheese.

Notes

  • For a richer flavor, substitute mascarpone cheese for half of the heavy cream.
  • If you prefer a tangier sauce, increase the lemon juice to 4 tablespoons.
  • To make this dish vegetarian, confirm your Parmesan cheese uses microbial rennet.

Nutrition

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