Lemon Pasta

A lusciously creamy Lemon Pasta made with fresh lemons, cream, and Parmesan Cheese in less than twenty minutes. If you love the fresh taste of lemons this is a must try recipe, This quick pasta is so simple that even the novice chef can master this. Your friends and family will love the elegance and deliciousness while you bask in the ease.

This pasta dish is so versatile that you can serve it with fish, pork, chicken or beef. I love to serve it with Air Fryer Salmon, Dry Rub Grilled Pork Tenderloin, and Easy Pan Fried Chicken Kiev.

How to make Lemon Pasta

Start by bringing a big pot of water to a boil. Meanwhile in a large skillet over medium low heat melt the butter. Add the garlic and cook for one minute while stirring constantly. Add the cream, lemon zest, and lemon juice. Bring the cream to a low boil and then reduce the heat to a simmer.

Now cook the pasta al dente according to package instructions. Reserve 1/2 cup of the pasta water and drain well. Once the cream has slightly thickened added the cooked pasta and Parmesan cheese tossing to coat. If the pasta is too thick add a little pasta water (1-2 tablespoons) at a time until desired consistency. Then season with salt and pepper to taste. If desired garnish with fresh Italian Parsley and lemon slices.

Helpful recipe notes and tips

• You can use many different types of pasta with this recipe like spaghetti, fettucine, rigatoni, penne, elbow, cellentani, campanelle, ziti, or medium shells.
• Use fresh lemon juice and zest. It really does make a difference.
• Milk and half & half will not work for this recipe. They do not reduce and thicken the way that cream does.
• Fresh grated Parmesan Cheese is a must with this recipe. It tastes so much better, has a superior texture, and melts easier than the pre-grated stuff.
• If you forget to reserve the pasta water (I have many times) you can use vegetable broth or chicken broth to loosen the sauce.
• As with most pasta made with cream this is best served promptly however leftovers can be reheated with fairly good results on the stovetop.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• I do not recommend freezing this as pasta with cream sauces have a tendency to separate when frozen.

Why reserve pasta water when making pasta

The leftover water from cooking pasta doesn’t look like much of anything other than used water but hold your horses. Don’t throw it down the sink yet. That salty starchy water makes a great thickener for sauces. Or use it to make pizza dough and bread. I love to use it as a soup base or to cook rice in. Store it in the refrigerator in an airtight container for up to 3 days or freeze in ice cube trays for easy contributions to sauces and soups.

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