Description
This creamy lemon pasta is the perfect balance of rich parmesan cream and zesty citrus. Ready in just 30 minutes, it’s a comforting, weeknight-friendly dish that feels fresh, cozy, and a little indulgent—all in one bite.
Ingredients
12 ounces pasta (spaghetti, linguine, or fettuccine work best)
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
½ cup grated Parmesan cheese (plus more for serving)
½ cup reserved pasta water
Salt and black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté 30–60 seconds until fragrant.Pour in the heavy cream and let it simmer gently for 3–4 minutes, stirring occasionally.
Stir in the lemon juice and zest. Taste and adjust the balance so it’s bright but not overpowering.
Add Parmesan and stir until melted and smooth. Season with salt and pepper.
Toss the cooked pasta into the skillet, coating it in the sauce. Add pasta water as needed for a silky consistency.
Garnish with parsley and extra Parmesan. Serve warm.
Notes
For extra richness, stir in a spoonful of cream cheese.
Add shrimp, chicken, or vegetables like spinach or asparagus for variety.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water.
Best enjoyed fresh, as cream-based sauces don’t freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 440kcl
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
Keywords: creamy lemon pasta, lemon pasta recipe, zesty pasta, weeknight pasta