Lemon Pasta
User Reviews
5
Lemon Pasta
Description
This Lemon Pasta recipe features spaghetti tossed in a sauce that starts with olive oil and butter softened with finely chopped shallots. The addition of lemon zest and freshly squeezed lemon juice provides a lively citrus brightness balanced by a hint of crushed red pepper for subtle heat. Heavy cream is whisked in gradually, creating a creamy base that is gently simmered to meld flavors before Parmesan cheese is folded in to add depth and a slightly nutty quality.
The pasta is cooked al dente and combined with the sauce along with some reserved pasta water, which helps the sauce adhere and ensures a silky coating. The finished dish has a smooth, velvety texture and a fresh, lemony flavor profile brightened by the sharpness of the lemon zest and juice and complemented by the savory, salty Parmesan.
This dish serves well as a light main course or side, especially when complemented by grilled chicken or shrimp for added protein. Fresh parsley sprinkled on top adds a touch of herbaceous freshness and color.
Freshly grated Parmesan without anti-caking additives is essential for proper melting and smooth sauce texture. Garlic can be used as a substitute for shallots if preferred. This pasta should be served promptly to enjoy the creamy sauce at its best.
Ingredients
- 8 oz spaghetti noodles or use your favorite pasta
- 2 Tablespoons olive oil
- 2 Tablespoons butter unsalted
- 1 shallot see note, heaping tablespoon, finely chopped
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice freshly squeezed
- ¾ cup heavy cream
- ½ cup Parmesan Cheese plus additional for topping, freshly grated
- ½ teaspoon table salt plus more to taste
- ½ teaspoon black pepper plus more to taste, ground
- parsley optional, fresh chopped for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, cook pasta according to package instructions. Once pasta has cooked, reserve about 1 cup of pasta water before draining noodles. While pasta is cooking, begin preparing lemon sauce.
- In a large saucepan, combine oil and butter over medium heat.
- Once butter is melted, add shallot, lemon zest, and crushed red pepper and cook until shallot is translucent (if substituting garlic, cook just until garlic is fragrant/30 seconds).
- Whisk in 2 Tablespoons of lemon juice until combined.
- While whisking constantly, slowly drizzle in heavy cream and whisk until combined.
- Bring mixture to a simmer (while stirring frequently). Once simmering, reduce heat to low and add parmesan cheese, salt, and pepper.
- Add warm, cooked spaghetti to the pan along with a splash (2-3 Tablespoons) of pasta water. Toss together over low heat until pasta is well combined and well coated with the sauce.
- Top with fresh parsley, if desired, and serve.
Notes
- Freshly grated Parmesan cheese without anti-caking agents is important to ensure smooth melting in the sauce.
- You may substitute 2 teaspoons of minced garlic for the shallots if desired.
- This pasta is good served with grilled chicken or shrimp cooked separately and added on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (2 oz per person)
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 532kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 509mg | 21% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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