This creamy lemon pasta recipe promises a burst of zesty delight with every bite. Freshly cooked pasta is enriched with a velvety garlic-infused cream sauce, accented by tangy lemon juice, vibrant zest, and savory Parmesan. A wonderfully comforting dish that captures simple elegance in a perfectly balanced, luscious meal.

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I recently tried this Easy Creamy Lemon Pasta recipe and it quickly became one of my go-to dinners. I love how the tang from the lemon juice and zest cuts through the rich heavy cream and Parmesan, making it both comforting and refreshing.

Using 8 oz of your favorite dry pasta like fettuccine or spaghetti means it’s really accessible to anyone. I start by heating olive oil and sautéing 3 cloves of minced garlic until they’re fragrant, then I add the cream, Parmesan, the lemon juice and zest.

The reserved pasta water helps bring everything together into a smooth, light sauce that coats each strand perfectly. What I like best about this recipe is how it fits into a bunch of easy dinner ideas, whether you’re looking for something quick to serve the kids or adaptable enough for variations like lemon chicken rigatoni.

It’s a simple dish that still packs a flavorful nutritional punch. Enjoy!

Why I Like this Recipe

I love this recipe because it’s super easy to make. It takes only a few simple ingredients but somehow turns into this amazing, creamy dish that makes me feel like a chef even when I’m hanging out at home.

I really dig the mix of garlic and lemon. The garlic gives it that deep flavor and the lemon adds a fresh, tangy kick that just makes every bite interesting, even if I’m just in a rush.

Also, I like that I can tweak the consistency of the sauce by using the reserved pasta water. It means I can get it just how I like it each time, making sure every noodle is perfectly coated and delicious.

Ingredients

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Pasta gives you lots of carbs for energy while filling you up nicely.
Olive oil adds good fats and helps blend flavors for a smoother sauce.
Garlic brings a punch of spicy flavor and is known for heart benefits.
Heavy cream makes the dish super creamy even though its a bit rich.
Lemon juice and zest introduce a bright sour kick balancing the creaminess.

Ingredient Quantities

8 oz dry pasta (like fettuccine or spaghetti)

2 tbsp olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Juice of 1 lemon

Zest of 1 lemon

Salt to taste

Pepper to taste

1/2 cup reserved pasta water

How to Make this

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1. Bring a large pot of water to boil and add a pinch of salt. Cook the pasta until it’s al dente and remember to reserve 1/2 cup of the pasta water.

2. Heat the olive oil in a big pan over medium heat and toss in the minced garlic. Sauté it for about 1 to 2 minutes until it smells really good.

3. Pour the heavy cream into the pan with the garlic and give it a good stir.

4. Mix in the grated Parmesan cheese slowly so it melts smooth into the cream.

5. Squeeze in the juice of 1 lemon and then add the zest of the lemon too.

6. Season the sauce with salt and pepper to taste.

7. Lower the heat and let the sauce simmer for a couple of minutes. If it gets too thick, then slowly stir in some of the reserved pasta water.

8. Drain your pasta and add it right into the sauce in the pan.

9. Toss the pasta so every strand gets coated in that creamy, lemony goodness. If needed, add a little more of the reserved pasta water to get the sauce at your favorite consistency.

10. Taste and adjust the salt and pepper if necessary, then serve it up hot and enjoy your easy creamy lemon pasta!

Equipment Needed

1. Large pot to boil water and cook the pasta
2. Colander or strainer to drain the pasta
3. Big pan to heat the oil, garlic, and make the sauce
4. Measuring cup to measure out the heavy cream and reserved pasta water
5. Cheese grater for the Parmesan cheese and lemon zest
6. Knife or garlic press to mince the garlic
7. Citrus juicer or similar tool to squeeze the lemon juice
8. Wooden spoon or spatula to stir and toss the pasta in the sauce

FAQ

Q: Can I use a different kind of pasta?

Yep, you can. Any pasta like penne or rigatoni should work okay, but the texture might be a bit different than using fettuccine or spaghetti.

Q: What if I dont have heavy cream?

You can use whole milk or a mix of milk and a little butter. It might not be as creamy but it will still taste good.

Q: How do I get the sauce to the right thickness?

Use the reserved pasta water slowly. Add a bit at a time and stir it in until you get the sauce just how you like it.

Q: Could this recipe be made dairy free?

Yes, you can swap heavy cream with a dairy free cream alternative and use vegan cheese instead of Parmesan, though the flavor wont be exactly the same.

Q: Any tips for a punchier lemon flavor?

Make sure to add both the lemon juice and zest. If you want it even more tangy, you can squeeze in an extra half lemon.

Easy Creamy Lemon Pasta Recipe Substitutions and Variations

Heavy cream: You can use 1 cup of half-and-half mixed with a teaspoon of butter to mimic the creaminess.
Parmesan cheese: If you don’t have it, try substituting with Pecorino Romano which adds a nice salty kick.
Lemon juice and zest: You can swap these out for lime juice and zest if you want a different citrus flavor.
Olive oil: In a pinch, a light avocado oil works pretty well for frying the garlic.

Pro Tips

1. Make sure to salt your pasta water really well before adding the pasta because it almost seasons the pasta from the inside out and seriously boosts the overall flavor.
2. Be careful when you cook the garlic in olive oil – keep the heat low enough so it doesnt burn and turn bitter, and stir it often so it cooks evenly.
3. If your sauce gets too thick, add the pasta water little by little, as it helps to smooth out the sauce and lets the pasta soak up all that creamy lemon flavor.
4. When adding the lemon juice, do it slowly and taste as you go; too much citrus can take away from the creaminess you want in the sauce.

Easy Creamy Lemon Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

530

kcal

Equipment: 1. Large pot to boil water and cook the pasta
2. Colander or strainer to drain the pasta
3. Big pan to heat the oil, garlic, and make the sauce
4. Measuring cup to measure out the heavy cream and reserved pasta water
5. Cheese grater for the Parmesan cheese and lemon zest
6. Knife or garlic press to mince the garlic
7. Citrus juicer or similar tool to squeeze the lemon juice
8. Wooden spoon or spatula to stir and toss the pasta in the sauce

Ingredients

8 oz dry pasta (like fettuccine or spaghetti)
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Zest of 1 lemon
Salt to taste
Pepper to taste
1/2 cup reserved pasta water

Directions

Bring a large pot of water to boil and add a pinch of salt. Cook the pasta until it's al dente and remember to reserve 1/2 cup of the pasta water.
Heat the olive oil in a big pan over medium heat and toss in the minced garlic. Sauté it for about 1 to 2 minutes until it smells really good.
Pour the heavy cream into the pan with the garlic and give it a good stir.
Mix in the grated Parmesan cheese slowly so it melts smooth into the cream.
Squeeze in the juice of 1 lemon and then add the zest of the lemon too.
Season the sauce with salt and pepper to taste.
Lower the heat and let the sauce simmer for a couple of minutes. If it gets too thick, then slowly stir in some of the reserved pasta water.
Drain your pasta and add it right into the sauce in the pan.
Toss the pasta so every strand gets coated in that creamy, lemony goodness. If needed, add a little more of the reserved pasta water to get the sauce at your favorite consistency.
Taste and adjust the salt and pepper if necessary, then serve it up hot and enjoy your easy creamy lemon pasta!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.