Creamy Lemon Pasta
This creamy lemon pasta is packed with creamy, vibrant, and zesty flavors. The lemon cream sauce adds a touch of freshness to this comforting creamy pasta.
Servings: 3 people
Calories: 737kcal
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.
Nutrition
Calories: 737kcal | Carbohydrates: 60g | Protein: 18g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 331mg | Potassium: 317mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1708IU | Vitamin C: 7mg | Calcium: 234mg | Iron: 2mg