Creamy Lemon Pasta Recipe

Introduction

This creamy lemon pasta comes together in just 20 minutes, making it a perfect quick and elegant weeknight dinner. The tangy brightness of lemon pairs beautifully with a rich Parmesan cream sauce and tender pappardelle noodles.

Ingredients

• 1 pound pappardelle pasta
• 1/2 cup pasta water
• 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
• Fresh cracked pepper
• Fresh chopped parsley for garnish

Instructions

1. Step 1: Bring a large pot of water to a boil and add 2 to 4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions until just al dente. Reserve 1/2 cup of pasta water before draining.
2. Step 2: While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add the minced garlic along with a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently, until fragrant.
3. Step 3: Whisk in 2 cups of heavy cream and bring to a gentle simmer over medium heat. Allow it to simmer gently for a few minutes until the cream thickens slightly.
4. Step 4: Remove the pan from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest, and juice of 2 lemons.
5. Step 5: Stir until the cheese melts completely. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Add the cooked pasta to the sauce along with a splash or two of the reserved pasta water. Cook over medium heat, stirring, until the pasta is warmed through and the sauce coats the noodles evenly. Season with additional salt if desired.
7. Step 7: Garnish with fresh chopped parsley and serve immediately. Enjoy your creamy lemon pasta!

Tips & Variations

• For a lighter version, substitute half of the heavy cream with whole milk or use half-and-half.
• Try adding cooked chicken or shrimp for extra protein and heartiness.
• If you don’t have pappardelle, fettuccine or linguine work well as substitutes.
• Add a pinch of red pepper flakes to the garlic for a touch of heat.

Storage

Store leftover lemon pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or pasta water to loosen the sauce. Avoid microwaving without adding liquid as the sauce may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, while pappardelle is recommended for its wide noodles that hold the sauce well, fettuccine, linguine, or even spaghetti can be used as alternatives.

How can I make this dish dairy-free?

To make a dairy-free version, substitute the butter with olive oil, use a plant-based cream alternative, and replace Parmesan with a dairy-free cheese or nutritional yeast. Keep in mind the texture and flavor will vary slightly.