Creamy Lemon Pasta
User Reviews
4.9
153 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lemon Pasta
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This Creamy Lemon Pasta is so delicious that you won't be able to resist having seconds. This pasta dish is perfect when you want something quick, easy, tasty, and satisfying. All you need is some pasta, a few simple ingredients, and about 20 minutes of your time. Serve with a green salad and some crusty bread or as a side dish next to chicken, fish, pork, or steak!
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Ingredients
- 12 oz Spaghetti
- 1 tablespoon salt
- 2 tablespoon butter
- 4 garlic cloves minced
- 1.5 cup heavy cream (see note 1)
- 1 cup grated parmesan (see note 2)
- 1 tablespoon lemon juice (see note 3)
- 1 tablespoon lemon zest (see note 3)
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Instructions
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g spaghetti
- Once cooked, reserve 2 cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the butter in a heavy-based skillet over low heat.2 tbsp butter
- Add the minced garlic and cook for 2 minutes.4 garlic cloves
- Add the cream and bring to a simmer.1.5 cup / 360 ml heavy cream
- Sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1 cup / 100 g grated parmesan
To finish the dish
- Add the drained pasta to the sauce and a cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce, and cook everything for 1-2 minutes, tossing gently until the pasta is cooked to your liking. Add more pasta cooking water if the sauce gets too thick.
- Add the lemon zest, lemon juice, and parsley. Stir to combine.1 tablespoon lemon zest1 tablespoon lemon juice1 tablespoon chopped fresh parsley
- Taste your sauce and add salt, pepper, and extra lemon juice to taste. salt and pepper to taste
- Serve immediately, garnished with extra parsley and parmesan if desired.
Notes
- You want to use heavy cream, thickened cream, or double cream. If you use half and half or single cream, the sauce will likely split.
- The measurements in the recipe are for freshly grated parmesan, as it is best to buy a block of parmesan and grate it yourself. It will melt much more smoothly into the sauce. If you use pre-grated parmesan, you'll need to use about half the amount as it is more compacted.
- Buy a whole lemon. The recipe uses zest and juice. Ensure you zest the lemon before you juice it, as it is very challenging to zest a cut lemon.
Nutrition Information
Show Details
Calories
687kcal
(34%)
Carbohydrates
71g
(24%)
Protein
21g
(42%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
140mg
(47%)
Sodium
789mg
(33%)
Potassium
348mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1814IU
(36%)
Vitamin C
6mg
(7%)
Calcium
314mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 71g | 24% |
| Protein | 21g | 42% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 789mg | 33% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1814IU | 36% |
| Vitamin C | 6mg | 7% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
153 reviews
Excellent
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