Creamy Lemon Pasta for One
Creamy Lemon Pasta for One
Ingredients
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1/4 shallot, finely diced (or 1/8 white onion, finely diced)
- 1 clove garlic, minced
- 1/4 teaspoon capers, to taste, optional
- 1 pinch red pepper flakes, to taste
- 1/3 cup heavy cream
- 1/2 lemon, zest of 1/2, juice of 1/4
- to your liking salt
- 1/4 cup Parmesan cheese, finely grated
- 1 tablespoon parsley, chopped
- 1/4 teaspoon caper brine, approximately
- 1/4 pound linguine, or pasta of choice
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a small pot of aggressively salted water to a boil. Add the linguine (or pasta of choice) and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 8 min
- 2
While the pasta cooks, heat 1/2 tablespoon of olive oil and 1 tablespoon of butter in a small pan over medium heat. Add the finely diced shallot and sauté until translucent, about 2-3 minutes.
⏱️ 3 min
- 3
Add the minced garlic, capers (if using), and red pepper flakes to the pan. Cook for 30 seconds until fragrant.
⏱️ 1 min
- 4
Pour in the heavy cream, add the zest of 1/2 lemon, and season with salt to your liking. Stir in the finely grated Parmesan cheese and chopped parsley. Add the caper brine.
⏱️ 2 min
- 5
Add the cooked and drained pasta directly to the pan with the sauce. Squeeze in the juice of 1/4 lemon. Add a splash of the reserved pasta water as needed to achieve your desired sauce consistency, tossing until the pasta is well coated.
⏱️ 1 min
- 6
Serve immediately and enjoy your creamy lemon pasta!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Pasta for One
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1/4 shallot, finely diced (or 1/8 white onion, finely diced)
- 1 clove garlic, minced
- 1/4 teaspoon capers, to taste, optional
- 1 pinch red pepper flakes, to taste
- 1/3 cup heavy cream
- 1/2 lemon, zest of 1/2, juice of 1/4
- to your liking salt
- 1/4 cup Parmesan cheese, finely grated
- 1 tablespoon parsley, chopped
- 1/4 teaspoon caper brine, approximately
- 1/4 pound linguine, or pasta of choice
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a small pot of aggressively salted water to a boil. Add the linguine (or pasta of choice) and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
⏱️ 8 min - 2
While the pasta cooks, heat 1/2 tablespoon of olive oil and 1 tablespoon of butter in a small pan over medium heat. Add the finely diced shallot and sauté until translucent, about 2-3 minutes.
⏱️ 3 min - 3
Add the minced garlic, capers (if using), and red pepper flakes to the pan. Cook for 30 seconds until fragrant.
⏱️ 1 min - 4
Pour in the heavy cream, add the zest of 1/2 lemon, and season with salt to your liking. Stir in the finely grated Parmesan cheese and chopped parsley. Add the caper brine.
⏱️ 2 min - 5
Add the cooked and drained pasta directly to the pan with the sauce. Squeeze in the juice of 1/4 lemon. Add a splash of the reserved pasta water as needed to achieve your desired sauce consistency, tossing until the pasta is well coated.
⏱️ 1 min - 6
Serve immediately and enjoy your creamy lemon pasta!
⏱️ 1 min