20 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
Scale
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
