Creamy Lemon Pasta
This creamy lemon pasta balances bright citrus with rich cream and sharp parmesan, coming together in under 20 minutes with pantry staples. The pasta water transforms simple ingredients into a silky, luxurious sauce.
This creamy lemon pasta balances bright citrus with rich cream and sharp parmesan, coming together in under 20 minutes with pantry staples. The pasta water transforms simple ingredients into a silky, luxurious sauce.
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Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, melt butter in a large pan over medium heat.
Add minced garlic and cook until fragrant, about 1 minute.
Stir in the heavy cream, lemon zest, and lemon juice.
Season the sauce with salt and pepper to taste.
Add the cooked pasta and the reserved pasta water to the pan with the sauce.
Toss everything together until the pasta is well-coated.
Stir in the grated parmesan cheese until it has melted and the sauce is creamy.
Serve immediately, garnished with fresh chopped parsley if desired.
Store leftovers in an airtight container up to 2 days. Reheat gently in a pan with 1–2 tablespoons of cream or pasta water to restore sauce texture.
Yes. Use half-and-half, whole milk with a tablespoon of cornstarch, or reserved pasta water thickened with butter for a lighter version.
Start with juice from half a lemon, then taste and adjust. You want bright flavor without overwhelming the cream.
Pasta water contains starch that emulsifies the cream and lemon juice into a cohesive, silky sauce that coats the noodles evenly.
Best served fresh, but leftovers can be refrigerated up to 2 days. Reheat gently with a splash of pasta water or cream to restore sauce consistency.
Thin pasta like spaghetti, linguine, or angel hair works well. Thicker shapes like penne or rigatoni also hold the sauce effectively.
