Description
Creamy Lemon Garlic Pasta brings bright lemon and rich garlic together in a comforting dish. Quick, easy, and satisfying for any weeknight meal.
Ingredients
Scale
- Main Pasta & Dairy:
- 12 oz (340g) linguine or fettuccine pasta
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- Zesty Flavor Makers:
- 4–5 cloves garlic, freshly minced
- 1 large lemon, zested and juiced (about 2 tbsp juice, 1 tsp zest)
- Pantry Essentials:
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
- Finishing Touches & Optional:
- 2 tbsp fresh parsley, chopped, for garnish
- 1/4 tsp red pepper flakes (optional)
Instructions
- Boil the Pasta Just Right:: First things first, get a big pot of water boiling. And please, *please*, salt that water generously until it tastes like the ocean. This is where your pasta gets its first layer of flavor, and honestly, it’s a step I always used to rush, only to regret it later. Cook your pasta according to package directions until it’s perfectly al dente. While it’s bubbling away, I always take a moment to smell the steam; it’s just the start of something delicious. Don’t forget to reserve some of that starchy pasta water!
- Sauté the Garlic Base:: While the pasta is doing its thing, grab a large skillet. Melt the butter with a splash of olive oil over medium heat. Once it’s shimmering, toss in that glorious minced garlic. Oh, the smell! It’s pure magic. Sauté it gently for about a minute, until it’s fragrant but not browned. I’ve definitely burned garlic before, and let me tell you, there’s no coming back from that bitter taste. Keep an eye on it, give it a stir, and maybe a tiny pinch of red pepper flakes if you’re feeling spicy. This is the heart of the dish.
- Whip Up the Creamy Lemon Sauce:: Now for the creamy part! Pour in the heavy cream and let it gently simmer for a few minutes, just until it starts to thicken slightly. This is where the magic happens for your sauce. Stir in the fresh lemon zest and juice. You’ll smell that bright, zesty aroma immediately—it’s invigorating! Season with a good pinch of salt and black pepper. Taste it! Adjust as needed. This sauce should be vibrant and rich.
- Combine and Emulsify:: Drain your cooked pasta, but remember that reserved pasta water? Don’t toss it! Add the drained pasta directly to the skillet with the cream sauce. This is a crucial step for the pasta to absorb flavor. Toss everything together, letting the pasta soak up all that creamy goodness. If the sauce seems a little too thick, add a splash or two of the reserved pasta water. That starchy water helps to emulsify the sauce, making it cling beautifully to the noodles. I used to forget the pasta water, and the sauce would just sit at the bottom of the bowl—oops!
- Stir in the Parmesan:: Take the skillet off the heat and stir in most of the freshly grated Parmesan cheese. The residual heat will melt it into the sauce, making it even more luscious. This is where the sauce really comes together, getting that beautiful, velvety texture. Taste again! Does it need more salt? More pepper? Maybe a tiny squeeze more lemon? This is your kitchen, your creation. Make it exactly how you like it. I always add a little extra parmesan, because why not?
- Garnish and Serve This Delicious Pasta:: Finally, serve your beautiful pasta immediately. Garnish with a generous sprinkle of fresh chopped parsley and the remaining Parmesan. A little extra lemon zest never hurt anyone either! It should look vibrant, smell incredible, and taste like pure comfort. I love seeing the steam rise off the plate, knowing I’ve just created something truly delicious from scratch. Enjoy every single bite, hon!