Description
This creamy lemon pasta recipe is simple and fast to make with everyday ingredients! The zesty lemon brightens the decadent parmesan sauce.
Ingredients
Scale
- 8 ounces uncooked pasta (rigatoni or penne recommended)
- 2 tablespoons butter
- 1/2 tablespoon flour
- 1 small clove garlic, minced
- 1/4 cup vegetable broth
- 2 teaspoons lemon juice
- Zest of 1/2 lemon
- 1 cup heavy cream
- 1/3 cup freshly grated microbial-rennet parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Step 2: When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for 1-2 minutes, stirring fairly often.
- Step 3: Add in the garlic, followed by the vegetable broth and lemon juice + zest. Let it bubble for 1 minute.
- Step 4: Whisk in the cream and cook it for a few minutes until the sauce has thickened up to your liking.
- Step 5: Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed.
- Step 6: Add the drained pasta to the skillet and toss until coated. Garnish with more parmesan and a bit of chopped parsley if desired. Serve immediately.
Notes
If the sauce becomes too thick, stir in a tablespoon of pasta water before draining. Avoid substituting heavy cream with lower-fat alternatives like milk or half-and-half, as the acidity of the lemon may cause the sauce to curdle.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 508 kcal
- Sugar: 2 g
- Sodium: 257 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 104 mg
Keywords: creamy lemon pasta, parmesan sauce, quick dinner, lemon cream sauce, pasta al limone