20 Minute Lemon Pasta
User Reviews
5
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Prep Time
7 mins
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Cook Time
13 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
374 kcal
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Course
Main Course, Snacks, Lunch, Dinner
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Cuisine
Mediterranean, American
20 Minute Lemon Pasta
Description
In this 20 Minute Lemon Pasta dish, angel hair pasta is cooked al dente and combined with a skillet sauce built on butter and minced garlic. Fresh lemon zest and juice add brightness while heavy cream lends richness. Capers introduce a salty, tangy contrast to balance the flavors. The sauce thickens gently in the skillet before the pasta and chopped parsley are mixed in. Pasta water is added as needed to adjust consistency, helping the sauce adhere.
The final dish has a creamy texture with fresh lemon character and the occasional pop of caper bite. Garnishing with Parmesan cheese and extra lemon slices provides optional richness and acidity. This pasta serves as a light main course for two or a side for four.
According to the notes, overcooking the pasta should be avoided for best texture and the cream should not be substituted with lighter versions. Cooking in a 10" skillet helps the cream thicken properly. Sauce thickening time increases if the recipe is doubled.
Ingredients
- 8 ounces angel hair pasta
- 2 tablespoons butter salted
- 1 clove garlic minced
- 1 lemon zested and juiced
- ½ cup heavy whipping cream
- 3 tablespoons capers
- 1 tablespoon parsley chopped, fresh
- Parmesan Cheese optional, shredded
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain pasta, reserving ½ cup pasta water.
- Zest the lemon and set the zest aside. Juice 3 tablespoons of lemon juice.
- While pasta is boiling, add butter and garlic to a 10" skillet. Cook just until fragrant, about 30 seconds.
- Add 1 teaspoon lemon zest, 3 tablespoons lemon juice, heavy cream, and capers to the skillet. Simmer 5-6 minutes or until slightly thickened (if doubling the recipe, thickening will take longer).
- Remove from heat and toss with pasta and chopped fresh parsley. Stir in pasta water to reach desired consistency.
- Garnish with Parmesan cheese and additoinal lemon slices if desired.
Notes
- Serve two as main or four as side dish portions.
- Do not overcook the pasta; it should remain firm (al dente).
- Use heavy cream as lighter creams will not produce correct sauce consistency.
- Reserve some pasta water to adjust sauce thickness as needed.
- Cook sauce in a 10" skillet to ensure proper cream thickening.
- When doubling, allow extra time for sauce to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 0.25of the recipe | |
| Calories | 374 | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 251mg | 10% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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