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Quick Creamy Lemon Parmesan Pasta

A close-up of a plate piled high with bright yellow Creamy Lemon Pasta, topped with grated cheese and fresh parsley.
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Make this bright and zesty pasta dish in under 20 minutes. It features a velvety sauce made with lemon, garlic, and Parmesan cheese, perfect for a fast weeknight meal.

Ingredients

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  • 12 oz pasta (linguine or spaghetti)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half and half
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant; do not let it brown.
  3. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low.
  4. Stir in the lemon juice and lemon zest. Season with salt and pepper.
  5. Add the drained pasta to the skillet. Toss to coat.
  6. Gradually add the reserved pasta water, a few tablespoons at a time, stirring constantly until the sauce thickens slightly and coats the pasta well.
  7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a tangier flavor, use fresh lemon juice only; avoid bottled juice.
  • If the sauce seems too thick, add more reserved pasta water until you reach your desired consistency.
  • You can add a pinch of red pepper flakes with the garlic for a little heat.

Nutrition

Find it online: https://tastytribune.com/creamy-lemon-pasta-recipe-easy-quick/