Creamy Lemon Pasta – foodnibble.com

Juggling dinner while helping Olivia with her homework, I needed a quick meal everyone would eat. That’s when I turned to this creamy lemon pasta recipe. With just a few tweaks to the seasoning, it quickly became a family favorite for those busy nights when I want something simple yet satisfying.

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The combination of heavy cream and freshly grated parmesan creates a velvety sauce, while the lemon juice and zest add a refreshing brightness. It all comes together in under 30 minutes, making it perfect for those hectic evenings.

Ingredients in Creamy Lemon Pasta

This dish shines thanks to its simple yet flavorful ingredients. Each component plays a crucial role in creating that creamy, zesty goodness.

• Uncooked Pasta: Provides a sturdy base to hold onto the sauce.
• Butter: Adds richness and depth to the sauce.
• Flour: Helps thicken the sauce, giving it that velvety texture.
• Garlic: Brings in a warm, savory flavor that complements the lemon.
• Chicken Broth/Veg Broth or Dry White Wine: This adds a layer of flavor; choose whichever you have on hand.
• Lemon Juice and Zest: The star! It gives the dish that bright, zesty punch that cuts through the creaminess.
• Heavy Cream: This is what makes the sauce rich and creamy. Don’t skip it!
• Freshly Grated Parmesan Cheese: Adds a salty, nutty flavor, enhancing the overall creaminess.
• Salt & Pepper: Essential for balancing flavors.
  
  
  

How to Make Creamy Lemon Pasta

It takes about 25 minutes to whip up this creamy lemon pasta, from prep to serving. It’s a breeze to make, especially when you’re racing against the clock.

1. Cook Pasta: Bring a salted pot of water to a simmer and cook the pasta al dente according to package directions. This usually takes about 10-12 minutes. You’ll know it’s done when it’s tender but still has a slight bite.

2. Melt Butter: While the pasta cooks, add butter to a skillet over medium-high heat. Let it melt completely, about 1-2 minutes, until it’s bubbly. Don’t let it brown.

3. Add Flour: Sprinkle the flour into the melted butter and stir constantly for 1-2 minutes. It should form a paste-like roux. You’ll notice it thickening—this is your base for the sauce.

4. Mix in Garlic: Add the minced garlic and cook for about 30 seconds, stirring frequently.

5. Pour Broth and Lemon: Add the chicken broth or dry white wine and lemon juice + zest. Let it bubble for 1 minute.

6. Whisk in Cream: Pour in the whipping cream and whisk continuously for a few minutes until the sauce thickens enough to coat the back of a spoon.

7. Stir in Parmesan: Remove the skillet from heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste.

8. Combine with Pasta: Drain the pasta and add it to the skillet with the sauce. Toss until well coated. If the sauce seems too thick, add a bit of the reserved pasta water.

Enjoy this quick pasta dish that brings smiles around your table!

Keeping the Creamy Goodness

Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to freeze it, you can do so for about 3 months. Let the pasta cool down before sealing it up; this helps prevent condensation from messing with the texture.

When it’s time to reheat, I recommend using the stovetop on low heat. Add a splash of cream or broth while stirring often to keep it creamy and prevent it from sticking.

Serving Suggestions

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This creamy lemon pasta is rich, so it’s nice to balance it with lighter, fresher sides. Here are a few ideas that’ll complement your meal without overshadowing the main dish.

• Garlic Bread: The buttery, garlicky flavor pairs well with the creamy pasta, adding a satisfying crunch.
• Super Simple Parmesan Arugula Salad: This salad brings a peppery bite that complements the richness of the pasta.
• Steamed Vegetables: A mix of your favorite veggies adds color and nutrition, cutting through the heaviness of the cream.

I can’t wait for you to try this pasta! What sides are you thinking of pairing with it?

Creamy Lemon Pasta for Quick Weeknight Dinners

Pasta tossed in a creamy lemon and parmesan sauce for a fast meal. Pin RecipePrep Time 5 minutes minsCook Time 20 minutes minsTotal Time 25 minutes minsServings: 4Calories: 508 Ingredients Method Nutrition Notes

Ingredients  

• 8 ounces uncooked pasta rigatoni or penne recommended
• 2 tablespoons butter
• 1/2 tablespoon flour
• 1 small clove garlic minced
• 1/4 cup chicken broth/veg broth or dry white wine
• 2 teaspoons lemon juice + zest of 1/2 lemon
• 1 cup heavy/whipping cream
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Garnish: fresh parsley & extra parm optional

Method 

1. When the pasta is about 10 minutes away from being done, add the butter to a skillet. Once it melts, sprinkle in the flour and cook for 1-2 minutes, stirring fairly often.
2. Add the garlic, followed by the broth (or wine) and lemon juice and zest. Let it bubble for 1 minute.
3. Whisk in the cream and cook until the sauce has thickened to your liking.
4. Stir in the parmesan cheese and remove the skillet from the heat. Season with salt and pepper as needed.
5. 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.

Nutrition

Calories: 508kcalCarbohydrates: 46gProtein: 12gFat: 31gSaturated Fat: 19gSodium: 257mgFiber: 2gSugar: 2g

Notes

Reserve some pasta water before draining to adjust sauce consistency later.

Tried this recipe?

Let us know how it was!

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