A quick and easy creamy Lemon Pasta made with seven ingredients in less than twenty minutes. Make some today and listen to all the compliments.
Course side/pasta
Cuisine Italian
Keyword how to make lemon pasta, lemon garlic pasta, lemon pasta recipe, pasta al limone
Prep Time 2 minutesminutes
Cook Time 18 minutesminutes
Servings 8servings
Calories 469kcal
Author Beth Pierce
Ingredients
1lb.fettuccine
1tablespoonbutter
3clovesgarlic minced
2cupsheavy cream
2lemons zested and juiced
Kosher salt and black pepper to taste
½cupfreshly grated Parmesan cheese
1tablespoonchopped fresh Italian Parsleyoptional
Lemon slicesoptional
Instructions
Bring a big pot of water to a boil.
Meanwhile, in a large skillet over medium 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.
Cook the pasta al dente according to package instructions. Drain well and reserve 1/2 cup of the pasta water.
Cook the cream until it is slightly thickened. Add 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.
If desired, garnish with fresh Italian Parsley and lemon slices.
Notes
You can use many different types of pasta with this recipe, like spaghetti, fettuccine, rigatoni, penne, elbow, cellentani, campanelle, ziti, medium shells, or angel hair pasta.
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.
Make a full meal out of it by adding roasted chicken, pan-seared scallops, or grilled shrimp.
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.