Creamy Lemon Pasta Recipe

Introduction

This creamy lemon pasta recipe is a bright and comforting dish that comes together in just 20 minutes. With a luscious sauce made from cream, Parmesan, and fresh lemon, it’s perfect for a quick weeknight meal that feels special.

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 2–4 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 3 cloves of minced garlic along with a pinch of salt and pepper. Cook for about 1 minute, stirring frequently, until fragrant.
3. Step 3: Whisk in 2 cups of heavy cream and bring the mixture to a gentle simmer over medium heat. Continue 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, plus the zest and juice of 2 lemons.
5. Step 5: Stir continuously until the cheese melts and the sauce is smooth. 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 reserved pasta water. Cook over medium heat, stirring, until warmed through and well coated with sauce. Season again to taste.
7. Step 7: Garnish with freshly chopped parsley and serve immediately. Enjoy your creamy lemon pasta!

Tips & Variations

• For an extra layer of flavor, add a pinch of red pepper flakes when cooking the garlic.
• Substitute pappardelle with fettuccine or linguine if preferred.
• Use fresh lemon zest and juice for the brightest flavor; avoid bottled lemon juice for this dish.
• To lighten the sauce, replace half the heavy cream with whole milk, but note it will be less rich.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. The sauce may thicken upon standing, so careful reheating is key.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this creamy lemon sauce works well with wide noodles like fettuccine, linguine, or even spaghetti if that’s what you have on hand.

How can I make this dish dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute. Nutritional yeast can replace Parmesan for a cheesy flavor.

Creamy Lemon Pasta Recipe

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★★★★★

4.5 from 93 reviews

This creamy lemon pasta recipe is a quick and delightful dish that combines the zesty brightness of fresh lemons with a rich, creamy sauce made from heavy cream and Parmesan cheese. Ready in just 20 minutes, it features tender pappardelle pasta enveloped in a buttery, garlicky sauce, finished with fresh parsley for a burst of color and flavor. Perfect for a light yet indulgent weeknight dinner or a simple gourmet treat.

• Author: Tara
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound pappardelle pasta
• 1/2 cup pasta water (reserved)
• Kosher salt, for pasta water and seasoning
• Fresh cracked pepper, to taste

Sauce

• 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
• Salt and pepper, to taste

Garnish

• Fresh chopped parsley

Instructions

1. Boil Pasta: Bring a large pot of water to a boil, adding 2-4 tablespoons of Kosher salt to the water just before adding the pasta. Cook 1 pound of pappardelle according to package directions until al dente, then reserve 1/2 cup of pasta water and drain the pasta.
2. Sauté Garlic: 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 3 cloves of minced garlic, along with a couple pinches of salt and fresh cracked pepper, and cook for about 1 minute, stirring frequently to prevent burning.
3. Simmer Cream: Whisk in 2 cups of heavy cream and gently bring the mixture to a simmer over medium heat. Let it simmer over medium-low heat for a few minutes until the cream thickens slightly, stirring occasionally.
4. Add Cheese and Lemon: Remove the pan from heat and stir in 1 cup of finely shredded Parmesan cheese followed by the zest and juice of 2 lemons. Keep stirring until the cheese melts fully and the sauce becomes smooth and creamy.
5. Season Sauce: Taste the sauce and season further with salt and pepper as needed to achieve a balanced flavor.
6. Combine Pasta and Sauce: Return the pan to medium heat and add the cooked pasta along with a splash or two of reserved pasta water. Stir well and cook briefly until the pasta is fully warmed through and the sauce coats it evenly. Adjust salt to taste.
7. Garnish and Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately for the best flavor and texture.

Notes

• Reserve pasta water helps loosen and thin the sauce for better coating on the pasta.
• Use fresh garlic for maximum flavor; finely minced or grated works best to blend smoothly into the sauce.
• Adjust lemon juice and zest amount based on your preferred level of citrus brightness.
• For a lighter version, substitute half-and-half for heavy cream, though the sauce may be less rich.
• Parmesan cheese should be finely shredded to melt quickly and smoothly into the sauce.
• Serve immediately to enjoy the creamy texture before the sauce thickens too much upon cooling.

Keywords: creamy lemon pasta, pappardelle recipe, quick pasta, lemon pasta sauce, easy dinner, Italian pasta dish