Lemony Lemon Pasta
Lemony Lemon Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Lemon Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lemon zest, from 2 lemons
- 1/2 cup fresh lemon juice, from 2-3 lemons
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Stir in the lemon zest and fresh lemon juice. Bring to a gentle simmer, then reduce the heat to low. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, 1 tablespoon of kosher salt, and black pepper. Whisk until the cheese is melted and the sauce is smooth.
⏱️ 5 min
- 4
Add the drained spaghetti directly to the skillet with the lemon sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add 1/4 cup of the reserved pasta water at a time, stirring constantly, until the desired consistency is reached. You may not need all of the reserved water.
⏱️ 3 min
- 5
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Lemon Pasta
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Lemon Sauce
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lemon zest, from 2 lemons
- 1/2 cup fresh lemon juice, from 2-3 lemons
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Stir in the lemon zest and fresh lemon juice. Bring to a gentle simmer, then reduce the heat to low. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, 1 tablespoon of kosher salt, and black pepper. Whisk until the cheese is melted and the sauce is smooth.
⏱️ 5 min - 4
Add the drained spaghetti directly to the skillet with the lemon sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add 1/4 cup of the reserved pasta water at a time, stirring constantly, until the desired consistency is reached. You may not need all of the reserved water.
⏱️ 3 min - 5
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min