– **Title**: Creamy Lemon Pasta
– **Ingredients**:
– 8 oz (225 g) pasta (spaghetti or fettuccine)
– 1/2 cup heavy cream
– 1/2 cup Parmesan cheese, grated
– Zest of 1 lemon
– Juice of 1 lemon (about 2-3 tablespoons)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Reduce the heat to low and pour in the heavy cream, stirring to combine with the garlic.
4. Add the lemon zest and lemon juice to the skillet. Stir well and let the sauce simmer for about 2-3 minutes.
5. Gradually add the grated Parmesan cheese, stirring continuously until melted and the sauce is creamy. If the sauce is too thick, add a bit of reserved pasta water until the desired consistency is reached.
6. Add the cooked pasta to the skillet and toss to coat evenly with the creamy lemon sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley and additional Parmesan if desired. Enjoy!
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or linguine for this recipe. They hold the creamy sauce nicely. If you’re looking for a gluten-free option, try using gluten-free pasta or zucchini noodles for a lighter twist.
Heavy Cream: Heavy cream gives the sauce its rich creaminess. If you’re watching calories, you can substitute with half-and-half or a plant-based cream. Just be aware that this will slightly change the flavor and texture.
Parmesan Cheese: Freshly grated Parmesan makes a big difference in taste compared to the pre-grated stuff. If needed, Pecorino Romano works well too. For a dairy-free alternative, try nutritional yeast for a cheesy flavor.
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, though the flavor won’t be as vibrant.
How Do You Get a Smooth and Creamy Sauce?
Getting the sauce creamy is essential for this dish. Here’s a simple way to ensure success:
- Cook the garlic gently to prevent bitterness. Watch it closely so it doesn’t brown.
- When adding the heavy cream, keep the heat low to prevent curdling.
- Gradually whisk in the Parmesan. If the sauce becomes too thick, drizzle in some reserved pasta water until it’s just right.
Remember, it’s easier to add water than to take it out, so go slowly! The goal is a silky sauce that clings beautifully to the pasta.
How to Make Creamy Lemon Pasta?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti or linguine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the pasta, so it’s perfect for a quick dinner! You’ll spend about 10 minutes getting everything ready and another 10 minutes cooking everything together. Easy peasy!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until it’s al dente. Once it’s done, save 1 cup of the pasta water for later, then drain the pasta and set it aside.
2. Sauté the Garlic:
Next, grab a large skillet and heat the olive oil over medium heat. When the oil is hot, add the minced garlic. Sauté it for about 1 minute until it’s fragrant, but be careful not to let it brown!
3. Make the Sauce:
Now, reduce the heat to low and stir in the heavy cream along with the lemon zest and lemon juice. Let this mixture gently simmer for about 2-3 minutes, allowing the flavors to meld together.
4. Add the Cheese:
Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes creamy. If you find the sauce too thick, just add a little bit of the reserved pasta water until you get the perfect consistency!
5. Combine with Pasta:
Add the drained pasta to your sauce and toss everything together until the pasta is well coated. Season it with salt and pepper to your liking. Yum!
6. Add the Parsley:
Now it’s time to brighten things up! Stir in the chopped parsley and give it another toss to make sure everything is evenly distributed.
7. Serve and Enjoy:
Time to eat! Serve your creamy lemon pasta immediately, garnished with extra parsley and lemon slices if you like. Dig in and enjoy this delightful dish!
Can I Use Another Type of Pasta?
Absolutely! Feel free to substitute spaghetti or linguine with any pasta shape you like, such as fettuccine, penne, or even gluten-free pasta. Just adjust the cooking time according to the package instructions for the pasta you choose.
Can I Substitute Heavy Cream with a Lighter Option?
You can use half-and-half or a combination of milk and Greek yogurt for a lighter sauce. Keep in mind that the sauce may not be as rich and creamy. If using yogurt, stir it in at the end to prevent curdling.
How to Store Leftovers?
Store any leftover creamy lemon pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to loosen the sauce, then warm it gently in a skillet over low heat, stirring frequently.
What Can I Add for Extra Flavor?
For added depth, consider stirring in some cooked chicken, shrimp, or sautéed vegetables like spinach or asparagus. You can also sprinkle in some red pepper flakes for a little heat or swap the parsley for fresh basil for a different twist.
