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 tossed in a luscious lemon-infused cream sauce, it’s perfect for a quick weeknight meal that feels special. The fresh lemon zest and Parmesan add a wonderful balance of flavors that will delight your taste buds.
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 just before adding the pasta. Cook 1 pound of pappardelle 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 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add 3 cloves of minced garlic along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently to prevent burning.
- Step 3: Whisk in 2 cups of heavy cream and bring the mixture to a gentle simmer over medium heat. Let it simmer gently for a few minutes until the cream thickens slightly.
- Step 4: Remove the pan from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest, and juice of 2 lemons. Continue stirring until the cheese has fully melted and the sauce is smooth.
- Step 5: Taste the sauce and season with salt and pepper as needed. Then stir in the drained pasta along with a splash or two of the reserved pasta water. Cook over medium heat until heated through and nicely coated.
- Step 6: Garnish with fresh chopped parsley and serve immediately. Enjoy your creamy lemon pasta!
Tips & Variations
- Use fresh lemons for the best bright lemon flavor and avoid bottled lemon juice.
- For a lighter version, substitute half-and-half for the heavy cream.
- Add cooked chicken or shrimp to boost the protein and turn this into a hearty main meal.
- If you don’t have pappardelle, fettuccine or tagliatelle work well as substitutes.
- Reserve pasta water carefully; its starch helps thicken and bind the sauce perfectly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it thickens too much. Avoid microwaving as it can cause the cream sauce to separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta for this recipe?
Yes, while pappardelle is recommended for its wide ribbons that hold the sauce well, you can use fettuccine, tagliatelle, or even spaghetti if needed.
How can I make this dish dairy-free?
To make it dairy-free, substitute the heavy cream with coconut cream and use a vegan Parmesan alternative or nutritional yeast. Note that flavors and texture will differ slightly.
Print20 Minutes Creamy Lemon Pasta Recipe
This creamy lemon pasta recipe is a quick and delicious meal perfect for busy weeknights. Made with pappardelle pasta tossed in a rich sauce of butter, olive oil, garlic, heavy cream, Parmesan cheese, and fresh lemon zest and juice, it offers a bright and satisfying flavor. Ready in just 20 minutes and serving eight, this dish combines simplicity and elegance for a delightful seafood-free pasta experience.
- 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)
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
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt. Add 1 pound of pappardelle pasta and cook according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining.
- Prepare the garlic base: While the pasta cooks, heat 2 tablespoons butter and 2 tablespoons olive oil in a large sauté pan over medium-low heat. Add 3 cloves of minced garlic along with a couple pinches of salt and pepper, and cook for 1 minute, stirring frequently to prevent burning.
- Make the cream sauce: Whisk in 2 cups heavy cream and bring to a gentle simmer over medium heat. Let it simmer gently over medium-low heat for a few minutes until the cream thickens slightly, stirring occasionally.
- Incorporate cheese and lemon: Remove the pan from heat and stir in 1 cup finely shredded Parmesan cheese, zest, and juice of 2 lemons. Continue stirring until the cheese fully melts and the sauce is smooth.
- Season the sauce: Taste and adjust seasoning by adding salt and freshly cracked pepper as needed.
- Combine pasta and sauce: Add the cooked pasta to the sauce along with a splash or two of the reserved pasta water. Cook over medium heat until the pasta is warmed through and well coated with the sauce. Season again if necessary.
- Garnish and serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately. Enjoy the creamy, bright lemon pasta!
Notes
- Use freshly grated Parmesan for best flavor and meltability.
- Reserve pasta water to adjust sauce consistency as needed.
- Do not overcook the pasta; aim for al dente to maintain texture.
- You can substitute pappardelle with fettuccine or linguine if unavailable.
- For added protein, grilled chicken or shrimp complement the dish well.
- Use fresh lemons rather than bottled lemon juice for optimal brightness.
Keywords: lemon pasta, creamy pasta, quick pasta recipe, pappardelle recipe, easy dinner, Italian pasta dish
