Creamy Lemon Pasta
This creamy lemon pasta is quick, easy, and bursting with bright citrus flavor in a rich parmesan sauce—perfect for a simple weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Ingredients
8 ounces uncooked pasta (rigatoni or penne recommended)
2 tablespoons butter
1/2 tablespoon flour
1 small clove garlic, minced
1/4 cup chicken broth, vegetable broth, or dry white wine
2 teaspoons lemon juice + zest of 1/2 lemon
1 cup heavy/whipping cream
1/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Garnish (optional): chopped fresh parsley and extra Parmesan
Instructions
Boil a salted pot of water and cook pasta until al dente according to package instructions.
When pasta is about 10 minutes from done, melt butter in a skillet over medium-high heat.
Sprinkle in flour and cook, stirring, for 1–2 minutes.
Add garlic, then pour in broth (or wine) and lemon juice + zest. Let it bubble for 1 minute.
Whisk in cream and let it simmer until slightly thickened.
Stir in Parmesan cheese, then remove skillet from heat. Season with salt and pepper.
Add drained pasta to the skillet and toss to coat. Add a tablespoon of pasta water if needed to loosen the sauce.
Garnish with parsley and extra Parmesan if desired. Serve immediately.
Notes
Makes 4 moderate servings with plenty of sauce. Double the recipe for larger appetites or no sides.
Do not substitute heavy cream with lower-fat alternatives like milk or half-and-half, as the lemon may curdle it.
Great on its own or served with grilled chicken or shrimp for added protein.
Recipe featured in Salt & Lavender: Everyday Essentials.
Find it online: https://allrecipesmade.com/creamy-lemon-pasta/
