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Quick Creamy Lemon Parmesan Pasta

A fork lifting a generous portion of bright yellow Creamy Lemon Pasta, coated in sauce and black pepper.
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Make a bright, zesty, and comforting pasta dish with a silky sauce in under 20 minutes.

Ingredients

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  • 12 oz spaghetti or linguine
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Pour in the heavy cream and 1/2 cup of the reserved pasta water. Stir constantly until the mixture is warm.
  4. Remove the skillet from the heat. Whisk in the grated Parmesan cheese, lemon juice, and lemon zest until the sauce is smooth and creamy.
  5. Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the silky sauce. Add more pasta water, one tablespoon at a time, if the sauce seems too thick.
  6. Season with black pepper and salt as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer sauce, you can substitute half of the heavy cream with softened cream cheese.
  • Use fresh lemon juice for the best flavor; bottled juice changes the taste.
  • If you prefer a thinner sauce, increase the amount of reserved pasta water you add.

Nutrition

Find it online: https://spoonfulsnap.com/creamy-lemon-pasta/