Description
This creamy lemon pasta is a quick, comforting weeknight dinner featuring velvety cream, bright lemon zest, and Parmesan cheese. Ready in just 20 minutes, it’s a crowd-pleasing dish that’s easy to customize and perfect for any occasion.
Ingredients
Scale
- 12 oz spaghetti, linguine, or fettuccine (whole wheat or gluten-free optional)
- 1 cup heavy cream
- 1 large lemon, zested and juiced (about 2 tablespoons juice and 2 teaspoons zest)
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup reserved pasta water
- Optional: Fresh basil or parsley, chopped
- Optional: Red chili flakes
- Optional: Peas or spinach
- Optional: Grilled chicken or shrimp
Instructions
- Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts). Add pasta and cook until just al dente, 8-10 minutes.
- While pasta cooks, zest and juice the lemon (about 2 teaspoons zest, 2 tablespoons juice). Grate Parmesan cheese.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, stir gently, and heat until just starting to bubble (do not boil). Add lemon zest and juice, then season with salt and pepper.
- Before draining pasta, reserve 1/2 cup pasta water. Drain pasta or transfer directly into sauce with tongs.
- Add drained pasta to skillet with sauce. Sprinkle in Parmesan cheese, then pour in reserved pasta water little by little, tossing constantly until sauce is creamy and coats noodles evenly.
- Taste and adjust seasoning. Add more lemon, salt, or pepper if needed. If using add-ins (peas, spinach, chicken), fold them in now and toss until heated through.
- Serve immediately while hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
Use fresh lemon zest for best flavor. Add cheese off heat to prevent clumping. Pasta water is key for a silky sauce. For gluten-free, use chickpea or rice noodles. For dairy-free, substitute coconut cream and vegan Parmesan. Add veggies or protein for variation. Sauce thickens as it sits; loosen with a splash of milk or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 520
- Sugar: 3
- Sodium: 600
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 55
- Fiber: 3
- Protein: 12
Keywords: creamy lemon pasta, weeknight dinner, easy pasta, comfort food, lemon cream sauce, Italian pasta, quick dinner, vegetarian option