Creamy Lemon Garlic Pasta (Printable Version)
A luscious combination of cream, fresh lemon, and garlic tossed with al dente pasta for a quick, elegant weeknight dinner.
# Ingredients:
→ Pasta
01 -
340g (12 oz) spaghetti or linguine
→ Sauce
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, minced
05 -
240ml (1 cup) heavy cream
06 -
120g (1/2 cup) grated Parmesan cheese
07 -
Zest and juice of 1 large lemon
08 -
Salt, to taste
09 -
Freshly cracked black pepper, to taste
10 -
60ml (1/4 cup) reserved pasta water, as needed
→ Garnish
11 -
Fresh parsley or basil, chopped
# Steps:
01 -
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 60ml (1/4 cup) of pasta water before draining.
02 -
In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
03 -
Pour in heavy cream and let simmer for 2-3 minutes until slightly thickened.
04 -
Stir in Parmesan cheese, lemon zest, and lemon juice until cheese is melted and sauce is smooth.
05 -
Add drained pasta to the sauce, tossing to coat evenly. If needed, add reserved pasta water gradually to achieve desired consistency. Season with salt and freshly cracked black pepper.
06 -
Transfer to serving plates and garnish with chopped fresh parsley or basil and additional Parmesan if desired.
# Notes:
01 -
Leftover pasta can be stored in an airtight container in the refrigerator for up to three days.
02 -
When reheating, add a splash of milk or cream and warm gently on stovetop to restore creaminess.
03 -
Freezing is not recommended as the cream sauce may separate upon thawing.
04 -
For a heartier meal, add grilled chicken, shrimp, or sautéed vegetables.
05 -
A pinch of red chili flakes can add a pleasant heat if desired.