Description
Ingredients
Scale
- 12 oz (340g) pasta (spaghetti, linguine, or fettuccine)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Zest of 1 large lemon
- Juice of 2 lemons (about 1/4 cup)
- 1/2 cup heavy cream (optional, for a creamy version)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. Prepare the Sauce
- In a large skillet, heat butter and olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant (do not let it brown).
- Stir in the lemon zest and lemon juice, mixing well.
3. Add Cream (Optional)
- For a creamy version, reduce the heat to low and stir in the heavy cream, cooking until slightly thickened (about 2-3 minutes).
4. Combine Pasta and Sauce
- Add the cooked pasta to the skillet. Toss to coat the noodles in the sauce.
- Gradually add the reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta.
5. Finish the Dish
- Sprinkle in the Parmesan cheese and stir until melted and combined.
- Season with salt and freshly ground black pepper to taste.
6. Serve and Garnish
- Plate the pasta and garnish with more Parmesan, freshly chopped parsley, and a touch of lemon zest for extra brightness.
Notes
-
Pasta Water is Key
- The starchy reserved pasta water helps create a silky sauce that clings to the pasta. Add it gradually to achieve your desired consistency.
-
Adjust the Lemon Flavor
- If you prefer a subtler lemon flavor, use less zest or juice. For an extra tangy punch, add a little more zest before serving.
-
Make it Vegan
- Swap butter for vegan butter or more olive oil, skip the Parmesan, and use a plant-based cream alternative or simply omit it for a light version.
-
Protein Additions
- Add cooked chicken, shrimp, or scallops for a heartier dish. Grilled tofu works as a vegetarian option.
-
Herb Variations
- Basil, thyme, or chives can replace parsley for a different flavor profile.
-
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water to revive the sauce.
-
Serving Suggestions
- Pair with a crisp green salad and a glass of white wine, like Sauvignon Blanc or Pinot Grigio, for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Per Serving
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35 mg
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