Creamy Lemon Pasta
This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.
Equipment
- skillet
- Pot
Ingredients
- 8 ounces uncooked pasta (rigatoni or penne)
- 2 tablespoons butter
- 0.5 tablespoons flour
- 1 small clove garlic, minced
- 0.25 cup chicken broth or veg broth or dry white wine
- 2 teaspoons lemon juice
- ½ lemon lemon zest
- 1 cup heavy/whipping cream
- ⅓ cup freshly grated parmesan cheese
- Salt & pepper to taste
- Garnish: fresh parsley & extra parm optional
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.
- Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for 1 minute.
- Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed.
- Add the drained pasta to the skillet and toss until coated, adding a tablespoon of pasta water if needed. Garnish and serve immediately.
Notes
This pasta makes 4 reasonably-sized portions with plenty of sauce. I do NOT recommend subbing the heavy cream for anything with a lower fat content as it may curdle.
Nutrition
Serving: 1servingCalories: 508kcalCarbohydrates: 46gProtein: 12gFat: 31gSaturated Fat: 19gCholesterol: 104mgSodium: 257mgPotassium: 193mgFiber: 2gSugar: 2gVitamin A: 1122IUVitamin C: 3mgCalcium: 143mgIron: 1mg
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