Description
Tender cooked pasta tossed in a slightly spicy, lemon, garlic and parmesan cream sauce.
Ingredients
Scale
- 8 ounces gemelli pasta
- palmful of sea salt
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pinch kosher salt
- 1 teaspoon red pepper flakes
- 2 teaspoons lemon zest
- 3 to 4 tablespoons lemon juice
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated
- 1 tablespoon fresh parsley, minced
Instructions
- Boil: Bring a pot of salted water to boil.
- Cook Pasta: Add in pasta and cook following the package directions.
- Reserve Water: Reserve 1 cup of pasta water before draining the cooked pasta.
- Heat Pan: In a 10-inch skillet, add olive oil with unsalted butter and heat over medium-low.
- Sauté: Once melted, add the onion, garlic and a pinch of kosher salt; stir and sauté until soft and translucent.
- Season: When the onions are soft, add in red pepper flakes and lemon zest.
- Simmer: Pour in the lemon juice and stir while pouring in the heavy cream; simmer over medium-low to low heat.
- Combine: Add the cooked pasta and grate in the parmesan cheese; toss to combine.
- Adjust: Taste and season with more salt if desired.
- Thin Sauce: Add a few splashes of pasta water to thin or loosen up the sauce as needed.
- Serve: Serve in shallow bowls topped with more parmesan cheese and minced parsley.
Notes
Can be served as 2 main dishes or 4 sides. To bulk up this meal, serve with a salad or add protein such as cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Mains & Entrees
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 837 kcal
- Sugar: 7 g
- Sodium: 248 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 94 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 106 mg
Keywords: creamy lemon parmesan pasta, Italian pasta, vegetarian main, quick dinner