Description
Bright, tangy, and ultra-comforting, this creamy lemon pasta combines fresh citrus flavor with velvety sauce, ideal for weeknight dinners or festive meals.
Ingredients
Spaghetti or fettuccine – 12 oz (can use gluten-free or whole wheat)
Heavy cream – 1/2 cup (or cashew cream for dairy-free)
Fresh lemon juice – 1/4 cup (1–2 lemons)
Lemon zest – 1 tablespoon, finely grated
Garlic – 2 cloves, minced
Grated Parmesan cheese – 1/2 cup
Butter – 2 tbsp
Olive oil – 2 tbsp
Salt & pepper – to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. In a pan, melt butter and olive oil over medium heat. Sauté minced garlic for 1–2 minutes.
3. Stir in heavy cream, lemon juice, and half the zest. Simmer 3–4 minutes.
4. Add Parmesan and stir until melted. Toss in pasta and coat evenly.
5. Season with salt and pepper. Finish with remaining lemon zest.
6. Serve hot with optional fresh basil or parsley.
Notes
For thicker sauce, reserve 1/2 cup of pasta water to mix in.
Use freshly grated Parmesan to avoid clumps.
Swap cream with Greek yogurt or ricotta for a lighter version.
Perfect with grilled shrimp, chicken, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
Keywords: lemon pasta, creamy lemon spaghetti, citrus pasta, easy pasta recipes