Creamy Lemon Pasta
A bright and tangy pasta dish with a luscious creamy sauce, fresh lemon zest, and Parmesan cheese—perfect for a quick weeknight dinner or a special occasion.
Equipment
- Large Pot
- Skillet
- Zester
Ingredients
- 12 oz pasta (spaghetti, linguine, or fettuccine) whole wheat or gluten-free optional
- 1 cup heavy cream
- 1 large lemon zested and juiced (about 2 tbsp juice, 2 tsp zest)
- ½ cup Parmesan cheese freshly grated
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- ½ tsp salt plus more for pasta water
- ¼ tsp black pepper freshly cracked
- ½ cup reserved pasta water
- fresh basil or parsley optional, chopped
- red chili flakes optional
- peas or spinach optional
- grilled chicken or shrimp optional
Instructions
- Bring salted water to a boil and cook pasta according to package directions (8–10 minutes for al dente). Reserve 1/2 cup pasta water before draining.
- Zest and juice the lemon (about 2 tsp zest, 2 tbsp juice). Grate Parmesan cheese and set aside.
- In a large skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream, then stir in lemon juice and zest. Season with salt and black pepper. Heat gently without boiling.
- Add the drained pasta to the skillet. Sprinkle with Parmesan and gradually mix in reserved pasta water until creamy.
- Taste and adjust seasoning. Add optional extras like peas, spinach, chicken, or shrimp. Garnish with herbs or chili flakes.
Notes
For a lighter version, substitute half-and-half for heavy cream. For a vegan option, use coconut cream and nutritional yeast instead of Parmesan. Always reserve pasta water for the perfect creamy sauce!