Lemon Pasta

The ultimate comfort food, Lemon Pasta is a creamy, zesty dish that's perfect for any occasion. With rich flavors and a bright finish, this easy weeknight dinner will satisfy your cravings and impress your guests. Make it tonight!

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 6 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

3/4 cups heavy cream or heavy whipping cream
2 1/4 cups chicken stock or vegetable stock (divided)
2 teaspoons lemon zest
1/4 cup fresh lemon juice
3/4 cups parmesan cheese freshly grated
2 tablespoons cold butter
16 ounces thin spaghetti or angel hair pasta (dry, do not precook)
fresh ground black pepper to taste
kosher salt to taste
finely chopped flat-leaf parsley for garnish

Equipment

Large Pot
Grater
Wooden Spoon
Chef's Knife
Whisk

Method

Place heavy cream and 2 cups of stock in a large heavy-bottomed pot and bring to a light boil.
Remove from heat and whisk in lemon juice and lemon zest.
Add pasta and cook on low heat until pasta begins to soften. Stir continuously so that pasta is evenly coated with the sauce (about 5 to 10 minutes, depending on how soft you like your pasta).
Remove from heat and stir in ½ cup parmesan cheese and cold butter.
Let sit for a few minutes before serving, this will allow the pasta sauce to thicken up and develop that creamy texture.
Season with salt and pepper and garnish with remaining parmesan cheese and parsley.

Notes

Tip 1: Make sure when you add the lemon juice and zest that your sauce is not cold, doing so will cause it to curdle.
Tip 2: Don’t be concerned if your pasta sauce initially appears runny, the starches from the addition of the pasta will thicken it up to the perfect creamy consistency.
Tip 3: If you find your sauce is too thick, you may choose to thin it out by adding ¼ cup of stock at a time.