Creamy Lemon Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Pasta
Description
This pasta dish begins with cooking rigatoni or penne to al dente in salted boiling water. A roux is prepared by melting butter in a skillet and cooking flour briefly before adding minced garlic, chicken broth or a substitute like vegetable broth or dry white wine, and lemon juice and zest. The mixture is brought to a gentle bubble to blend flavors.
Heavy cream is whisked in, and the sauce is simmered until it thickens to desired consistency. Freshly grated Parmesan cheese is stirred in off heat, enriching the sauce. The drained pasta is then added back to the skillet and tossed to coat evenly, with optional pasta water added if the sauce needs thinning. Seasoning with salt and pepper is adjusted to taste.
Serving the pasta garnished with extra Parmesan and chopped fresh parsley adds color and flavor depth. The lemon provides a fresh brightness that balances the richness of the cream and cheese, while garlic and broth build savory layers. This dish can be prepared for 2 to 4 servings depending on appetite and pairs well as a main or accompanying side.
Heavy cream is recommended over lower-fat substitutes to avoid curdling from the lemon's acidity and preserve the sauce's creamy texture.
Ingredients
- 8 ounces pasta rigatoni or penne recommended, uncooked
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 small garlic minced, clove
- 1/4 cup chicken broth or vegetable broth or dry white wine
- 2 teaspoons lemon juice and zest of 1/2 lemon
- 1 cup heavy cream aka whipping cream
- 1/3 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- parsley optional, for garnish, fresh parsley and extra Parmesan cheese
- Parmesan Cheese optional, for garnish, fresh parsley and extra Parmesan cheese
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 recipe yields 2 to 4 servings with plenty of sauce; double if serving larger groups or hearty appetites.
- Do not substitute heavy cream with lower-fat dairy like half-and-half or milk to prevent curdling caused by lemon juice; the sauce relies on full-fat cream for stability.
- Freshly grated Parmesan and fresh parsley enhance the dish when used as garnish.
- This recipe appears in the "Salt & Lavender: Everyday Essentials" cookbook.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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