This lemon pasta combines tender linguine with a light yet creamy sauce made from garlic, fresh lemon juice, and heavy cream, finished with bright lemon zest and parsley. The simplicity of five core ingredients delivers restaurant-quality flavor in under 20 minutes.
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In a large pan, heat the extra virgin olive oil over medium heat and add the garlic cloves.
Add the lemon juice and let it simmer for a couple of minutes, stirring occasionally.
Pour in the heavy cream, followed by the lemon zest and chopped fresh parsley. Stir to combine and let simmer on low heat for another couple of minutes.
Season with a pinch of salt. Remove and discard the garlic cloves.
Meanwhile, cook the linguine in a pot of boiling salted water until al dente.
Drain the linguine, reserving some of the cooking water. Add the cooked pasta directly to the pan with the sauce.
Add a couple of tablespoons of the reserved pasta water to the pan and toss everything together over the heat until the sauce is creamy and coats the pasta.
Serve immediately, garnished with a drizzle of extra virgin olive oil and more chopped parsley.
Store leftovers in an airtight container for up to 2 days; reheat gently on low heat with a splash of pasta water to restore sauce consistency.
Yes. Substitute with crème fraîche, mascarpone thinned with pasta water, or a mixture of butter and milk for a lighter version.
High heat and direct contact between lemon juice and cream causes separation. Add lemon juice slowly off-heat, use reserved pasta water to cool the pan if needed, and keep temperature moderate.
Start with 2 tablespoons as the recipe states. Add more gradually if the sauce is too thick; the starch thickens and emulsifies the cream.
Yes, all ingredients scale proportionally. Make the sauce in batches if cooking for more than 6 servings to avoid overcrowding the pan.
Yes, it contains no meat or fish. Confirm all ingredients (olive oil, heavy cream, garlic) meet your dietary needs.
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