Description
This bright, creamy Lemon Pasta comes together in under 30 minutes, featuring a silky sauce made with heavy cream and fresh lemon.
Ingredients
Scale
- 8 oz spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil. Zest the lemon first, then cut and juice it. Mince the garlic and chop the parsley. Measure the cream so everything is ready.
- Cook the spaghetti according to package instructions until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the lemon zest and lemon juice, then add the heavy cream. Allow the mixture to simmer gently for 2–3 minutes. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat the noodles with the lemon sauce. If the sauce seems thick, add a splash of reserved pasta water to loosen it. Cook for an additional 1–2 minutes so the flavors marry. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Notes
Serve hot in shallow bowls. Pair with a simple green salad and crusty bread for a light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1000
- Sugar: 3g
- Sodium: 700mg
- Fat: 62g
- Saturated Fat: 35g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 3.5g
- Protein: 22g
- Cholesterol: 90mg