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Lemon Pasta

A quick and flavorful Lemon Pasta dish featuring a creamy sauce made from fresh lemons and Parmesan cheese, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (spaghetti or fettuccine) Choose your favorite to create the perfect base.
  • 1 cup heavy cream For a rich and creamy sauce.
  • 1 cup grated Parmesan cheese A must for that cheesy goodness.
  • 2 lemons (zest and juice) Adds brightness and enhances freshness.
  • 2 tablespoons olive oil Helps sauté the garlic and bring flavors together.
  • 2 cloves garlic (minced) Adds an aromatic depth to the dish.
  • to taste Salt and pepper Essential for balancing flavors.
  • Fresh parsley for garnish Fresh parsley for garnish Brightens up the plate and adds a touch of color.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil, then add the pasta. Cook according to package instructions until al dente. Drain and set aside.
Sautéing the Garlic
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Be careful not to overcook the garlic to avoid bitterness.
Creating the Cream Sauce
  1. Pour in the heavy cream and bring it to a gentle simmer. Stir in the lemon zest and juice, letting it cook for 2-3 minutes to thicken slightly, stirring occasionally.
Incorporating Parmesan
  1. Add the grated Parmesan cheese to the skillet. Stir until fully melted and the sauce becomes smooth. Season with salt and pepper to taste.
Combining Pasta and Sauce
  1. Toss the cooked pasta in the creamy lemon sauce until well coated. Make sure to combine thoroughly for even flavor distribution. Serve immediately, garnished with fresh parsley.

Notes

This dish can be made lighter by substituting heavy cream with half-and-half or a plant-based alternative. If you have leftovers, store them in an airtight container for up to 3 days in the refrigerator.