Description
Lemon spaghetti tossed in a light creamy lemon garlic pasta sauce. It’s bright, flavorful, and takes only 20 minutes to make!
Ingredients
Scale
- 13.5 oz package spaghetti
- 1/4 cup extra virgin olive oil
- 3 tablespoons chopped fresh garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon pepper
- 3/4 cup whipping cream
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup parmesan cheese
- basil and fresh parsley for garnish (if desired)
- pasta water (add as needed)
Instructions
- Boil: Boil a large pot of salted water and cook pasta according to package instructions to just al dente. Save a half cup of the pasta liquid.
- Sauté: Sauté chopped garlic in olive oil over low heat for about 10 minutes with red pepper flakes and black pepper.
- Thicken: Add lemon zest and whipping cream, stirring until the sauce begins to thicken.
- Combine: Turn off the heat, stir in lemon juice, then transfer cooked noodles to the sauce and mix well, adding reserved pasta water if needed.
- Finish: Top with shredded parmesan cheese and garnish with parsley and chopped basil.
Notes
Use Meyer Lemons for a sweeter flavor. Ensure garlic is cooked on low heat to prevent burning. This pasta keeps for 3-4 days in an airtight container in the refrigerator; reheat with a splash of water or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 4 g
- Sodium: 281 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 52 mg
Keywords: lemon garlic pasta, creamy pasta, 20 minute meal, vegetarian pasta, Italian dinner