Go Back

Lemon Pasta

This is a quick weeknight pasta that hits that sweet spot between rich and bright. The lemon cuts through all the butter and cream without being too tart.
Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

Ingredients (~6 servings)

  • Kosher salt
  • 1/3 cup unsalted butter
  • 3 garlic cloves peeled and minced
  • 1/4 cup olive oil
  • Zest of 1 1/2 lemons
  • 1/4 cup lemon juice from about 1 1/2 lemons
  • 1 1/2 lbs pasta of choice
  • 1 1/2 cups heavy cream
  • 3/4 cup pasta water
  • 1/2 cup grated Parmigiano-Reggiano
  • Handful of Italian parsley for garnish, minced

Instructions

  • Bring a large pot of salted water to a boil.
  • Melt butter in a large skillet over medium heat, then add garlic, olive oil, lemon zest, lemon juice, and salt. Turn off heat.
  • Cook pasta in boiling water until 1 minute under al dente. Reserve 1 cup pasta water before draining.
  • Turn skillet back to medium heat and add heavy cream and 3/4 cup pasta water to lemon butter mixture.
  • Simmer for 3 minutes until sauce thickens enough to coat the back of a spoon.
  • Add drained pasta and Parmigiano-Reggiano to skillet and toss vigorously for 1 minute until sauce is glossy and coats pasta evenly.
  • Add more pasta water if sauce is too thick.
  • Garnish with parsley and black pepper.
Tried this recipe?Leave a comment below & let me know!