Description
Creamy Lemon Garlic Pasta Recipe for a bright, zesty dinner. This easy pasta dish is packed with fresh flavors and comes together quickly for any weeknight.
Ingredients
Scale
- Main Ingredients:
- 12 oz (340g) linguine or fettuccine pasta
- 4 tbsp (56g) unsalted butter
- 1 cup (240ml) heavy cream
- Flavor Boosters:
- 6–8 cloves garlic, minced (or more, I always do more!)
- 1/2 cup (120ml) vegetable broth
- 1 large lemon, zested and juiced (about 2–3 tbsp juice)
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Pantry Staples:
- Reserved pasta water, as needed
Instructions
- Boil the Pasta:: First things first, get a big pot of water boiling. Make sure you salt it generously – it should taste like the ocean, honestly. This is where your pasta gets its first layer of flavor! Cook your pasta according to package directions until it’s al dente. While it’s doing its thing, remember to scoop out about 1 to 1.5 cups of that starchy pasta water before draining. Trust me, you’ll need it for the sauce. I used to forget this step all the time, resulting in a sauce that was a bit too thick, oops!
- Sauté the Garlic:: While your pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Once it’s shimmering, add your minced garlic. Oh, the smell! It’s one of my favorite kitchen aromas. Sauté for about 1-2 minutes until it’s fragrant, but be careful not to let it brown or burn; burnt garlic is a sad, bitter thing, and we definitely don’t want that for our pasta. Keep an eye on it, stirring constantly, because it goes from perfect to ruined in a flash.
- Build the Creamy Sauce:: Pour in the heavy cream and vegetable broth into the skillet with the garlic. Bring it to a gentle simmer, letting it cook for about 3-5 minutes, stirring occasionally, until it starts to thicken slightly. This is where the magic begins to happen! You’ll notice it coats the back of a spoon. This is also where I usually add a good pinch of salt and pepper to start building those layers of flavor. Don’t be shy with the seasonings!
- Add Lemon & Cheese:: Remove the skillet from the heat. Stir in the lemon zest and about half of the lemon juice. Now, gradually add the freshly grated Parmesan cheese, stirring constantly until it melts into the sauce, making it super smooth and luscious. This step is crucial for that rich, cheesy goodness. If you add the cheese too quickly or to a too-hot sauce, it can clump, which is a total bummer, so go slow and steady.
- Combine with Pasta:: Add your drained pasta directly to the skillet with the sauce. Toss everything together, making sure every strand is coated in that glorious, creamy lemon garlic sauce. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy! Add it in splashes, a little at a time, until you reach your desired consistency. I usually end up using about half a cup, but sometimes more, sometimes less, it just depends on the day!
- Finishing Touches:: Give it a final taste and adjust the seasonings if needed – maybe a little more salt, pepper, or a squeeze of extra lemon juice if you like it really zesty. Stir in most of the fresh parsley, reserving some for garnish. Serve immediately, garnished with the remaining parsley and an extra sprinkle of Parmesan. The smell is absolutely intoxicating, and the taste? Oh, it’s pure comfort. Enjoy your delicious pasta!