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Creamy Lemon Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 88 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This creamy and zesty lemon pasta combines silky pappardelle noodles with a luscious lemon-infused Parmesan cream sauce. Perfectly balancing rich cream and sharp citrus, this easy-to-make dish is ideal for a comforting weeknight dinner or a special occasion. The sauce is velvety smooth with a fresh burst of lemon, enhanced by garlic, butter, and olive oil, then finished with a sprinkle of fresh parsley for garnish.

Ingredients

Scale

Pasta

  • 1 pound pappardelle pasta
  • 1/2 cup reserved pasta water
  • 2-4 tablespoons kosher salt (for pasta water)

Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely minced or grated
  • 2 cups heavy cream
  • 1 cup finely shredded Parmesan cheese (about 3 oz.)
  • Zest and juice of 2 lemons
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Garnish

  • Fresh chopped parsley

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil and add 2-4 tablespoons of kosher salt. Add 1 pound of pappardelle pasta and cook according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
  2. Prepare garlic base: While the pasta cooks, heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium-low heat. Add 3 cloves of minced garlic along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
  3. Add cream and simmer: Whisk in 2 cups of heavy cream and bring the mixture to a gentle simmer over medium heat. Continue to simmer on medium-low for a few minutes until the cream thickens slightly.
  4. Incorporate cheese and lemon: Remove the pan from heat and stir in 1 cup of finely shredded Parmesan cheese along with the zest and juice of 2 lemons. Stir continuously until the cheese melts completely and the sauce becomes smooth.
  5. Season the sauce: Taste the sauce and season with additional kosher salt and freshly cracked black pepper as desired.
  6. Toss pasta and finish: Add the cooked pasta back into the pan with the sauce. Stir in a splash or two of reserved pasta water to loosen the sauce if needed. Cook everything together over medium heat just until warmed through and the pasta is thoroughly coated.
  7. Serve and garnish: Remove from heat, garnish generously with fresh chopped parsley, and serve immediately while hot and creamy.
  8. Enjoy and review: If you loved the recipe, please leave a 5-star rating and a review!

Notes

  • Always salt your pasta water well before cooking to season the noodles from within, which greatly enhances flavor.
  • Reserve some of the pasta cooking water to adjust the sauce’s consistency; the starchy water helps the sauce cling better to pasta.
  • The sauce thickens as it cools, so you may need to add a little cream or pasta water to loosen it before serving leftovers.
  • This recipe yields a large portion, perfect for about 8 servings, but can be halved for smaller groups.
  • Leftovers keep well in the refrigerator for up to one week and taste delicious reheated.

Nutrition

  • Serving Size: 1 cup
  • Calories: 430
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/creamy-lemon-pasta-recipe/