The Best Lemon Pasta
The Best Lemon Pasta
Ingredients
- 1 pound pasta, any shape
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- to taste salt
- to taste black pepper, freshly ground
- to taste red pepper flakes
For Garnish (Optional)
- 1 lemon, sliced
- as needed fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, prepare your ingredients: finely grate the zest from 1 lemon, then squeeze 1/4 cup of fresh lemon juice. Grate 1/4 cup of Parmesan cheese and mince the garlic cloves.
⏱️ 5 min
- 3
In a large skillet or wide pan, melt the butter with the olive oil over medium heat.
⏱️ 1 min
- 4
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn it.
⏱️ 1 min
- 5
Pour in the heavy cream and stir to combine with the garlic and butter mixture.
⏱️ 1 min
- 6
Add the reserved 1/2 cup of pasta water to the pan. Bring the sauce to a gentle simmer and let it cook for 1-2 minutes, allowing it to slightly thicken.
⏱️ 2 min
- 7
Once the pasta is cooked, use tongs to transfer it directly into the skillet with the sauce. Do not drain the pasta completely; a little extra water clinging to it is fine.
⏱️ 1 min
- 8
Add the 1/4 cup lemon juice and the 1/4 cup grated Parmesan cheese to the pasta in the skillet. Toss everything together vigorously to coat the pasta evenly and emulsify the sauce.
⏱️ 2 min
- 9
Season the pasta with salt, black pepper, and red pepper flakes to taste. Toss one final time to distribute the seasonings.
⏱️ 1 min
- 10
Serve immediately. Optionally garnish with a fresh lemon slice and chopped fresh parsley, and a sprinkle of extra Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Lemon Pasta
- 1 pound pasta, any shape
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- to taste salt
- to taste black pepper, freshly ground
- to taste red pepper flakes
For Garnish (Optional)
- 1 lemon, sliced
- as needed fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, prepare your ingredients: finely grate the zest from 1 lemon, then squeeze 1/4 cup of fresh lemon juice. Grate 1/4 cup of Parmesan cheese and mince the garlic cloves.
⏱️ 5 min - 3
In a large skillet or wide pan, melt the butter with the olive oil over medium heat.
⏱️ 1 min - 4
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn it.
⏱️ 1 min - 5
Pour in the heavy cream and stir to combine with the garlic and butter mixture.
⏱️ 1 min - 6
Add the reserved 1/2 cup of pasta water to the pan. Bring the sauce to a gentle simmer and let it cook for 1-2 minutes, allowing it to slightly thicken.
⏱️ 2 min - 7
Once the pasta is cooked, use tongs to transfer it directly into the skillet with the sauce. Do not drain the pasta completely; a little extra water clinging to it is fine.
⏱️ 1 min - 8
Add the 1/4 cup lemon juice and the 1/4 cup grated Parmesan cheese to the pasta in the skillet. Toss everything together vigorously to coat the pasta evenly and emulsify the sauce.
⏱️ 2 min - 9
Season the pasta with salt, black pepper, and red pepper flakes to taste. Toss one final time to distribute the seasonings.
⏱️ 1 min - 10
Serve immediately. Optionally garnish with a fresh lemon slice and chopped fresh parsley, and a sprinkle of extra Parmesan cheese.
⏱️ 1 min