Description
A quick and creamy lemon pasta dish that combines heavy cream, fresh lemon juice, and Parmesan for a bright, comforting meal ready in under 20 minutes.
Ingredients
- 8–12 oz spaghetti or fettuccine
- 1 cup heavy cream
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 to 3/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain.
- While the pasta cooks, heat 1–2 tablespoons olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 30–60 seconds, taking care to not let it brown.
- Pour in the heavy cream, then stir in lemon juice and zest. Bring to a gentle simmer and let reduce for 1–2 minutes.
- Season the sauce with salt and black pepper.
- Add the cooked pasta to the skillet and toss to coat every strand in the sauce. If too thick, add reserved pasta water as needed.
- Remove from heat and stir in grated Parmesan until melted and creamy.
- Serve immediately, garnished with extra Parmesan and chopped parsley.
Notes
For a lighter sauce, consider substituting half-and-half for heavy cream. Be sure to taste and adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian