20 Minutes Creamy Lemon Pasta Recipe
Introduction
This creamy lemon pasta is a bright and comforting dish ready in just 20 minutes. With tender pappardelle pasta coated in a rich lemon-infused sauce, it’s perfect for a quick weeknight dinner that feels special. The balance of tangy lemon and creamy Parmesan makes every bite delightful.
Ingredients
- 1 pound pappardelle pasta
- 1/2 cup pasta water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced or grated
- 2 cups heavy cream
- 1 cup finely shredded Parmesan cheese (about 3 oz.)
- Zest and juice of 2 lemons
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley for garnish
Instructions
- Step 1: Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt. Cook the pappardelle pasta according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining.
- Step 2: While the pasta cooks, heat the butter and olive oil together in a large sauté pan over medium-low heat. Add the minced garlic along with a couple pinches of salt and pepper, cooking for about 1 minute while stirring frequently to release the garlic’s aroma.
- Step 3: Whisk in the heavy cream and bring the mixture to a gentle simmer over medium heat. Let it simmer gently over medium-low heat for a few minutes until it thickens slightly.
- Step 4: Remove the pan from heat and stir in the Parmesan cheese, lemon zest, and lemon juice until the cheese melts completely. Season the sauce with salt and pepper to taste.
- Step 5: Add the drained pasta to the sauce along with a splash or two of the reserved pasta water. Cook over medium heat, stirring until the pasta is warmed through and the sauce coats each strand evenly. Adjust seasoning with salt if needed.
- Step 6: Garnish the pasta with freshly chopped parsley and serve immediately. Enjoy your bright, creamy lemon pasta!
Tips & Variations
- Use fresh lemons for the best flavor and avoid bottled lemon juice which can taste less vibrant.
- If you want a lighter version, substitute half of the heavy cream with whole milk or use half-and-half.
- For extra texture, add toasted pine nuts or sautéed mushrooms as a topping.
- Fresh herbs like basil or thyme can be used alongside parsley for a different herbal note.
Storage
Store any leftover lemon pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stove with a splash of cream or water to loosen the sauce; avoid microwaving directly to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this creamy lemon sauce pairs well with various pasta shapes like fettuccine, linguine, or even penne. Just adjust cooking times accordingly.
How can I make this dish dairy-free?
You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a similar cheesy flavor, though the texture and taste will vary slightly.
Print20 Minutes Creamy Lemon Pasta Recipe
This 20-minute creamy Lemon Pasta recipe is a quick and delicious meal featuring pappardelle pasta tossed in a luscious lemon-infused cream sauce with garlic, Parmesan cheese, and fresh parsley. Perfect for a light yet indulgent dinner, it balances tangy citrus and rich creaminess with ease.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1 pound pappardelle pasta
- 1/2 cup pasta water (reserved)
- Kosher salt, for boiling pasta
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced or grated
- 2 cups heavy cream
- 1 cup finely shredded Parmesan cheese (about 3 oz.)
- Zest and juice of 2 lemons
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of water to boil, add 2-4 tablespoons of Kosher salt, then add 1 pound of pappardelle. Cook according to package directions until just al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté Garlic: While pasta cooks, heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium-low heat. Add 3 cloves minced garlic and season with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
- Make Cream Sauce: Whisk in 2 cups heavy cream and bring to a gentle simmer over medium heat. Let the cream simmer gently over medium-low heat for a few minutes until it thickens slightly.
- Add Cheese and Lemon: Remove the pan from heat and stir in 1 cup shredded Parmesan cheese along with the zest and juice of 2 lemons. Continue stirring until the cheese fully melts, creating a smooth sauce. Taste and season with salt and freshly cracked pepper as needed.
- Toss Pasta in Sauce: Add the cooked pasta back into the sauce along with a splash or two of the reserved pasta water. Cook over medium heat until the pasta is warmed through and nicely coated in the creamy sauce. Adjust seasoning with salt if necessary.
- Garnish and Serve: Serve the creamy lemon pasta garnished with fresh chopped parsley for a bright, fresh finish. Enjoy immediately.
- Encourage Feedback: If you enjoyed this recipe, please leave a 5-star rating and review to support future recipes!
Notes
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve some pasta water to loosen the sauce as needed.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Taste and adjust seasoning throughout the cooking process.
- This recipe can be made gluten-free using gluten-free pappardelle or your favorite pasta alternative.
Keywords: lemon pasta, creamy pasta, lemon cream sauce, garlic pasta, quick pasta recipe, Italian pasta dish, easy dinner, pappardelle pasta
