Description
Creamy Lemon Garlic Pasta Recipe featuring tangy lemon, rich garlic, and velvety cream sauce – a quick, comforting crowd-pleaser.
Ingredients
Scale
- 1 pound (450g) long pasta (spaghetti, linguine, or fettuccine work best)
- 4 tablespoons (56g) unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup (240ml) heavy cream
- 2 lemons (zest of both, juice of 1½)
- 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
- ½ teaspoon red pepper flakes (optional)
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare Your Ingredients and Cook the Pasta Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add your pasta and cook according to package directions until al dente. While the water heats and pasta cooks, prep your other ingredients: mince the garlic, zest and juice the lemons, grate the cheese, and chop the parsley. Having everything ready creates a seamless cooking experience once you start the sauce.
- Step 2: Create the Garlic Base While your pasta is cooking, melt the butter in a large skillet over medium heat. Once it’s melted and bubbling slightly, add the minced garlic and optional red pepper flakes. Stir continuously for 30-45 seconds until the garlic becomes fragrant but not browned. This creates the aromatic foundation for your Creamy Lemon Garlic Pasta. Inhale deeply—this is where the magic begins!
- Step 3: Build Your Sauce Reduce the heat to medium-low and pour in the heavy cream, stirring to incorporate with the garlic butter. Allow the mixture to simmer gently for 2-3 minutes until it begins to thicken slightly. Add the zest of one lemon and half the lemon juice, stirring to combine. The sauce should coat the back of a spoon but still flow freely.
- Step 4: Combine Pasta and Sauce Before draining the pasta, reserve 1 cup of the starchy cooking water. Drain the pasta and immediately add it to your sauce, tossing continuously with tongs to coat every strand. Add the grated Parmesan gradually while continuing to toss. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.
- Step 5: Finish and Serve Turn off the heat and add the remaining lemon zest, taste, and add additional lemon juice if desired. Fold in most of the chopped parsley, saving some for garnish. Season with salt and freshly ground black pepper to taste. Serve immediately in warmed bowls, topped with a sprinkle of extra Parmesan, the reserved parsley, and a twist of black pepper. Your lemon garlic pasta with parmesan is ready to dazzle!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 650 calories per serving
- Sugar: 2 grams
- Sodium: 850 mg
- Fat: 42 grams
- Saturated Fat: 25 grams
- Unsaturated Fat: 17 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 17 grams
- Cholesterol: 120 mg