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Lemon Pasta

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Lemon Pasta is a light, refreshing, and flavorful dish that combines tangy lemon with a rich, creamy sauce. It’s perfect as a quick weeknight meal or a side dish to complement your favorite main course.

Ingredients

  1. 12 oz pasta (spaghetti, fettuccine, or any pasta of your choice)
    2 tablespoons olive oil
    2 cloves garlic, minced
    Zest of 1 lemon
    Juice of 1 lemon
    ½ cup heavy cream (or half-and-half for a lighter version)
    ¼ cup grated Parmesan cheese
    Salt and pepper, to taste
    Fresh parsley or basil, chopped (for garnish)
    Extra Parmesan for topping (optional)

Instructions

Cook pasta according to the package instructions in salted boiling water. Reserve about 1 cup of pasta water before draining the pasta. Drain and set aside.

  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  2. Add lemon zest and juice to the skillet with garlic, stirring to combine. Pour in heavy cream and bring to a simmer. Let the sauce cook for 2-3 minutes, thickening slightly.
  3. Add the drained pasta to the skillet, tossing to coat in the creamy lemon sauce. If the sauce seems too thick, gradually add some of the reserved pasta water to reach your desired consistency.
  4. Stir in grated Parmesan cheese until it melts into the sauce. Season with salt and pepper to taste.
  5. Garnish with fresh parsley or basil and extra Parmesan cheese if desired. Serve immediately.

Notes

  • Feel free to add more lemon zest or juice for extra lemon flavor.
  • For a spicy kick, add red pepper flakes when sautéing the garlic.
  • For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free Parmesan or nutritional yeast.
  • To make the sauce thicker, simmer it a bit longer or add extra Parmesan cheese.
  • Try adding grilled chicken, shrimp, or roasted vegetables for a more substantial meal.

Nutrition

Find it online: https://thefamilycooking.com/lemon-pasta-3/