Easy Lemon Pasta Recipe
User Reviews
5
Easy Lemon Pasta Recipe
Description
Easy Lemon Pasta highlights spaghetti tossed in a creamy sauce made from lemon juice and zest, garlic, Parmesan, and optionally heavy cream. The stovetop method sautés garlic in oil before adding cooked pasta, reserved pasta water, lemon components, and cream, yielding a rich but light sauce. The Instant Pot method cooks pasta directly in broth with garlic and oil under pressure, then finishes by stirring in cheese and cream for a smooth sauce.
The resulting dish features a tender pasta with bright citrus notes balanced by the savory depth of garlic and Parmesan. The lemon zest adds a subtle aromatic quality while the cream provides silkiness. Seasoning with salt and pepper completes the flavor profile.
This pasta goes well with fresh herbs like parsley and can be served as a quick main dish or side. Variations suggested include adding red pepper flakes or greens for additional flavor and texture. The recipe notes emphasize salting pasta water well and caution to avoid burning the garlic to maintain an optimal flavor.
Ingredients
Stovetop version
- 1 pound spaghetti 450 g
- 3 tablespoons neutral cooking oil generic cooking oil
- 4 garlic minced, cloves
- 2 lemon juice from both, plural
- 1 teaspoon lemon zest
- ½ cup heavy cream optional
- ⅔ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instant Pot Version
- 2 ½ cups vegetable broth or chicken broth
- 2 tablespoons olive oil
- 3 garlic minced, cloves
- 8 ounces spaghetti or other pasta, 225g
- 1 lemon juice from, or more to taste
- ¼ cup heavy whipping cream
- ½ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
Add Stovetop Version
- Cook the pasta in salted water till slightly al dente, drain but reserve ½ cup of pasta water.
- Heat olive oil over medium heat, add in garlic puree and cook for 30 seconds till fragrant.
- Reduce the heat to low and stir in the pasta, pasta water, lemon juice, lemon zest and cream and mix till cheese is melted and sauce is creamy then switch off the heat.
- Season with salt and pepper, garnish with chopped parsley and serve.
Instant Pot Version
- Pour broth into Instant Pot insert, then the pasta, olive oil and garlic.
- Close the lid and turn the vent to sealing position. Set the Instant Pot to pressure cook or manual at high pressure for 5 minutes.
- Cook till done, then allow for a natural pressure release (NPR) of 4 minutes before performing a quick release to let out remaining steam.
- Open lid, stir in the remaining ingredients till the cheese is melted, season to taste let stand for a few minutes and serve.
Notes
- Salt pasta cooking water generously to enhance pasta flavor.
- Monitor garlic carefully during sautéing to prevent burning and bitterness.
- Ensure pasta is submerged during Instant Pot cooking for even texture.
- Adjust lemon juice and zest quantities to suit personal taste preferences.
- Butter can be added for a richer sauce if desired.
- Sliced garlic may be used instead of puree depending on texture preference.
- Add red pepper flakes or Italian seasoning for extra flavor complexity.
- Include greens like baby spinach or kale and nuts such as pine nuts for variation.
- Use vegan cheese to make a dairy-free version.
- Serve with toppings like arugula, tomatoes, or shredded chicken for a fuller meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 92g | 31% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 55mg | 18% |
| Sodium | 275mg | 11% |
| Potassium | 383mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 30mg | 33% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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