Lemon Pasta
If you’re looking for a dish that’s both comforting and refreshing, then you need this lemon pasta in your life. It’s got that zing from fresh lemon, perfectly balanced with a luscious creaminess that just hugs the pasta in the best way. This dish is as bright as it is satisfying, making it a must-try, especially when you’re looking to impress with minimal effort.
My family is absolutely head over heels for this recipe. The first time I made it, I may have been more captivated than anyone, sneaking spoonfuls straight out of the pan before it even made it to the table. My husband loves it so much that it has basically become a weekly staple. Our little one even chows down on it—which is a miracle since she’s so picky! It’s one of those magic dishes that is fancy enough for a dinner party but also cozy enough for a pajama dinner on the couch.
Why You’ll Love This Lemon Pasta
– It’s ridiculously easy to make and still feels like you’re eating in a fancy restaurant.
– You get that creamy, dreamy sauce without a ton of heavy cream.
– It’s versatile enough to play around with extra veggies or proteins if you’re feeling creative.
This lemon pasta was such a bright and simple dish—perfect for a quick weeknight dinner! I loved the zesty flavor, though I added a bit of extra Parmesan for a richer finish. Will definitely make again, maybe with some grilled chicken on top next time.
How to Make It
Okay, grab your favorite pot or pan. This is going to be a breeze! Start by cooking your pasta in salted water (or as grandma used to say, “make it taste like the sea”). Reserve a splash of that starchy pasta water—it’s liquid gold. In another pan, melt some butter, throw in minced garlic, and let it all dance around a bit without burning. Zest some lemon into the mix and squeeze in the juice. Let it get cozy with a splash of cream and your secret weapon: the pasta water. Toss in your cooked pasta and show it some love with a good mix. Add parmesan until your soul feels content.
Ingredient Notes
– Pasta: Use whatever you have. Seriously, even that half-empty box of spaghetti you totally forgot about works!
– Lemon: Fresh is the best for that zing. Once bought bottled lemon juice… never again.
– Parmesan Cheese: Forever and always grate it fresh. Pre-shredded just doesn’t melt the same, trust me on that.
Recipe Steps
1. Boil the pasta in salted water.
2. Reserve some pasta water and drain the rest.
3. Melt butter in a pan and add garlic.
4. Add lemon zest and juice.
5. Stir in cream and pasta water.
6. Toss in pasta and finish with parmesan.
What to Serve It With
Pair it with a crisp green salad or some roasted veggies. My secret indulgence? A hunk of garlic bread because carbs love carbs.
Tips & Mistakes
– Don’t skip the reserved pasta water—it’s the secret to a silky sauce.
– Be careful with the garlic. Burnt garlic is a surefire way to test your neighborhood’s smoke detector.
Storage Tips
Store any leftovers in an airtight container in the fridge. It’s surprisingly good cold for a quick lunch or, not gonna lie, breakfast straight from the container. You do you.
Variations and Substitutions
Swap heavy cream for Greek yogurt for a tangy twist. No parmesan? Pecorino works too. As for pasta, really anything goes. I’ve even used broken lasagna sheets when I was desperate!
Frequently Asked Questions
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Lemon Pasta
Ingredients
Main Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp lemon zest
- 1 cup lemon juice freshly squeezed
- 0.25 cup parmesan cheese grated
- 0.5 tsp black pepper freshly ground
- 0.5 tsp salt
- 2 tbsp fresh parsley chopped
Instructions
Preparation Steps
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
- Add lemon zest and lemon juice to the skillet and stir to combine.
- Toss the cooked spaghetti into the skillet and mix well to coat the pasta with the lemon sauce.
- Remove from heat and stir in grated parmesan cheese, black pepper, salt, and chopped parsley.
- Serve immediately while warm, garnished with extra parsley or parmesan if desired.
Notes
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