Creamy Lemon Pasta

Name: Creamy Lemon Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 8 ounces uncooked pasta; 2 tablespoons butter; 1/2 tablespoon flour; 1 small clove garlic; 1/4 cup chicken broth/veg broth or dry white wine; 2 teaspoons lemon juice + zest of 1/2 lemon; 1 cup heavy/whipping cream; 1/3 cup freshly grated Parmesan cheese; salt & pepper; Garnish: fresh parsley & extra parm

User Reviews

5.0

282 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
508 kcal
Course
Main Course
Cuisine
American

Creamy Lemon Pasta

Nina Acevedo

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This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.

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Ingredients

Servings

8 ounces uncooked pasta rigatoni or penne recommended
2 tablespoons butter
1/2 tablespoon flour
1 small clove garlic minced
1/4 cup chicken broth/veg broth or dry white wine
2 teaspoons lemon juice + zest of 1/2 lemon
1 cup heavy/whipping cream
1/3 cup freshly grated Parmesan cheese
salt & pepper to taste
Garnish: fresh parsley & extra parm optional

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Instructions

Boil a salted pot of water for the pasta and cook it al dente according to package directions.
When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.
Add in the garlic, followed by the broth (or wine) and lemon juice + zest. Let it bubble for 1 minute.
Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.
Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if desired. Serve immediately.

Notes

This pasta makes 4 reasonably-sized portions with plenty of sauce, but if you've got really hungry people and you're not serving it with anything else, I would double the recipe. Serves 2-4 depending on how much people eat.
I do NOT recommend subbing the heavy cream for anything with a lower fat content (e.g. half-and-half or milk) because the lemon in the sauce is very likely to curdle it, and you'll have to add more flour to thicken the sauce.
This pasta recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

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Calories 508kcal (25%) Carbohydrates 46g (15%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 19g (95%) Cholesterol 104mg (35%) Sodium 257mg (11%) Potassium 193mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1122IU (22%) Vitamin C 3mg (3%) Calcium 143mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 508 kcal

% Daily Value*

Calories	508kcal	25%
Carbohydrates	46g	15%
Protein	12g	24%
Fat	31g	48%
Saturated Fat	19g	95%
Cholesterol	104mg	35%
Sodium	257mg	11%
Potassium	193mg	4%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1122IU	22%
Vitamin C	3mg	3%
Calcium	143mg	14%
Iron	1mg	6%