If you love a good creamy pasta, you need to try this vibrant creamy lemon pasta. It is made with a smooth lemon cream sauce and freshly grated parmesan!
This quick and easy 20-minute creamy lemon pasta is a an amazing weeknight meal option that everyone will absolutely love.
This creamy lemon pasta tastes so good and is perfect on your weekly menu. It’s a great summer pasta recipe, but I make it year round because it’s just so good!
It comes together so easily and quickly but still bursts with loads of summertime flavor just like my Creamy Lemon Chicken and Lemon Garlic Pasta.
The combination of the fresh lemon juice, cream, butter and garlic creates the perfect sauce for your favorite pasta (mine is pappardelle!). It’s full of vibrant and zesty lemon flavors.
If you’re looking for more great summer time meals, try this Summer Lasagna, Summer Corn Risotto or this Tomato Basil Pasta for those summer comfort vibes!
Why I Love This Recipe
- Ready in 20 minutes! With minimal ingredients and simple steps, this easy pasta dish is great for busy nights.
- Vibrant lemony flavors. This rich and creamy sauce balances the tanginess of the fresh lemons, and perfectly coats every inch of the pasta.
- Pairs well with almost anything. While I enjoy my lemon pasta on its own, it also goes really well with a protein, and a side salad or bread for a complete meal.
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Ingredient Notes
You only need a few pantry staple ingredients to make this easy and delicious pasta dish. Below are a few ingredient notes from recipe testing.
- Pappardelle pasta: I love using pappardelle pasta for this recipe. Because it’s wide, it grabs more of that creamy lemon sauce, but feel free you use any pasta you may have on hand.
- Unsalted butter: Adds richness and fragrant flavors to the sauce.
- Garlic: Use freshly minced garlic for best results.
- Lemon juice: Freshly squeezed is best to give it that perfect splash of citrus flavor.
- Lemon zest: Zest adds a more aromatic hint of citrus that takes this lemony pasta to the next level.
- Heavy cream: Provides the base for the sauce. Do not substitute. Do NOT use milk here because milk and lemon together can break the sauce.
- Parmesan cheese: Freshly grated is best to achieve a smooth sauce.
- Salt and pepper to taste
- Fresh chives for garnish. Parsley or basil will work too.
Per usual, the ingredient quantities can be found in the recipe card down below.
How to Make Creamy Lemon Pasta
This creamy lemon pasta is incredibly simple to make. Here’s how I make it, plus some helpful tips!
Step 1 | Cook the pasta
In a pot with generously salted water, cook the pappardelle pasta according to the package instructions until al dente. Before draining, save about a cup of the pasta water for later. This water can be used to create the right consistency for the sauce.
Step 2 | Make the cream sauce
In a large skillet, melt the butter and sauté the garlic for just a few seconds. Add the lemon zest and fresh lemon juice.
Then, add the heavy cream. Bring to a low simmer, stirring until the sauce thickens slightly. Then, stir in the freshly grated parmesan cheese and combine until smooth. Season with salt and pepper to taste.
Step 3 | Toss pasta with sauce
Add the cooked pasta to the skillet and toss to combine until coated. Then, add a splash of the reserved pasta water until the sauce is smooth. At this point, you can add more cream or more lemon juice to your liking.
Step 4 | Garnish and serve
Serve with freshly chopped chives, parmesan cheese, and extra lemon zest. Serve immediately and enjoy it while creamy!
Tips for Success
- Don’t overcook the pasta. Keep it al dente as it will continue to cook with the sauce. I use pappardelle pasta, but any pasta will work great.
- Don’t forget to reserve some pasta water. You’ll need it to give the lemon cream sauce the right consistency.
- Use heavy cream for this recipe. Do not use milk or half-and-half, it may curdle.
- Use freshly squeezed lemon juice and zest for that burst of fresh citrus. Bottled lemon juice can have an artificial aftertaste.
- Use freshly grated parmesan cheese. Pre-packaged cheese can be gritty so freshly grated is best to incorporate into the sauce.
Make Ahead and Reheating
This creamy lemon pasta is best served immediately, but it can be made a day or two in advance. It reheats very well!
Reheat in a skillet with a splash of heavy cream to taste and a dollop of butter. This will help loosen up the sauce and make it creamy again. You can also add an extra squeeze of lemon juice if you want.
Pairing and Serving Ideas
For a fuller meal, add your favorite protein to this creamy lemon pasta! Try my grilled marinated shrimp or lemon marinated chicken. Or to keep it simple, make my east stovetop chicken breast.
Looking for fresh sides to serve with your creamy lemon pasta?
Recipe FAQs
I like to use pappardelle pasta but you can use anything! Try fettuccini, tagliatelle, or spaghetti. You can also use a short pasta, such as rigatoni or penne.
Yes, al dente is best because it will continue to cook in the sauce.
To thicken the sauce, add a bit more cream. To thin it out, add a splash of pasta water. Continuously stir over low heat until desired consistency.
If you use heavy cream, it will be fine. The acidity of the lemons will help thicken the sauce even more. However, do NOT use milk or half-and-half, as the sauce may break.
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Creamy Lemon Pasta
Ingredients
- 8 ounces pappardelle pasta - or your favorite pasta
- 3 tablespoons unsalted butter
- 2 cloves fresh garlic, minced
- 3 tablespoons freshly squeezed lemon juice - plus more to taste
- Zest of 1 lemon - plus more for garnish
- 1 cup heavy cream, plus more to taste - do NOT use milk or half-and-half
- ½ cup freshly grated parmesan - plus garnish
- Salt and pepper - to taste
- Fresh chives, chopped - for garnish
Instructions
- Cook the pappardelle pasta until al dente in a pot of generously salted water, according to instructions. Reserve about 1 cup of pasta water for later. Drain, rinse with cold water (to stop the cooking process) and set aside.
- In a large skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Then stir in the lemon zest, lemon juice, and heavy cream. Simmer over low heat for about 1 minute or so, stirring until slightly thickened.
- Then, add the freshly grated cheese and stir until combined and smooth. Season with salt and pepper to taste.
- Add the cooked pasta into the sauce and toss until coated and creamy. Add a splash of the reserved pasta water, plus more as needed, until the consistency is to your liking. The sauce will continue to thicken as it cooks.
- At this point, you can add more heavy cream or an extra squeeze of lemon juice to taste. Finish with chopped chives and more lemon zest on top. Serve immediately. Enjoy!
Notes
- Use heavy cream for this recipe. Do NOT use milk (it will curdle) or half-and-half (too thin).
- Do not overcook the pasta because it will finish cooking in the sauce. Cook until al dente.
- Use fresh lemons and freshly grated parmesan cheese for best texture (smoother) and flavor (more vibrant).
- Do not use pre-grated cheese, as it contains extra starches that can make the sauce gritty.
- Storage: Leftovers can be stored in the refrigerator in an airtight container for up to two days.
- Reheating: Reheat in a skillet, adding a splash of heavy cream and butter. This will make the pasta creamy again. If desired, add an extra squeeze of lemon juice.
- Do not substitute the heavy cream in this recipe.
- Pappardelle pasta: Fettuccini, tagliatelle, spaghetti. Short pastas, such as rigatoni, work too.
- For a healthier take, use whole grain pasta or zucchini noodles.
- Add any protein, such as grilled chicken, shrimp or salmon to make it a fuller meal.
Patty says
Super delicious! Adding to my weekly rotation.