How To Make Lemon Pasta

Fast and Easy Lemon Garlic Pasta

It is possible that this content contains affiliate links. Lemon Garlic Pasta is a simple dish that offers bright, vibrant flavor with little effort. A pasta dish like this is perfect for hectic weeknights, when you want a filling meal ready in 20 minutes or less. Pasta al Limone is a popular Italian pasta dish that is made lighter and brighter with the addition of lemon juice. Rather than heavy cream, I’ve used an olive oil and butter combo instead, which provides a creamier texture while maintaining the bright lemon taste.

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The ingredients you’ll need for lemon Garlic pasta
Other pasta meals you should attempt
The Best Way to Make Lemon Garlic Pasta
Lemon Garlic Pasta Recipe Video
Lemon Garlic Pasta
Observations

In a simple lemon garlic butter sauce, you’ll stir heated pasta with a fork. A luscious combination of olive oil and butter that’s been boosted with plenty of garlic and a sprinkle of crushed red pepper is served. Next, include fresh parsley, lemon juice, and lemon zest for a burst of vivacious freshness and zing. A last sprinkling of nutty parmesan cheese completes the presentation of the dish.

Ingredients you need for lemon Garlic pasta

Simple lemon garlic butter sauce will be tossed with boiling pasta. With plenty of garlic and a dash of crushed red pepper, this hearty combination of olive oil and butter is given a kick. Fresh parsley, lemon juice and zest are then folded in for an invigorating burst of flavor and freshness. Final touches include a sprinkle of nutty parmesan cheese to finish.

A simple noodle structure that is easy to slick with sauce is ideal for our Lemon Garlic Pasta recipe. I’ve specified spaghetti, but any long, narrow noodle will perform wonderfully in this situation. A wonderful choice for pasta is linguine or angel hair pasta (Capellini). Adding a splash of the starchy cooking water at the end of the cooking process helps the sauce to stick to the pasta. This meal serves 4 as a substantial main course or 6 as a side dish to meaty main dishes such as Chicken Kabobs in the Oven, Bacon Wrapped Pork Chops, or Baked Lamb Chops, among other options.

Is it possible to combine lemon with garlic?

They are delicious in salad dressings when used in their raw state, especially when combined with fruity olive oil.

Once again, the fresh acidity of the lemon is perfectly complemented.

More must try pasta dishes

Pasta Aglio e Olio (Perfect for a romantic dinner for two!)
Lemon Garlic Shrimp Pasta (similar to this dish, but with luscious shrimp instead of chicken!)
Amatriciana Bucatini (Another wonderful staple that can be made in a short amount of time on a weeknight).
Pasta with Broccoli Rabe and Sausage (This is a go-to for us and can be served as a complete dinner without the need for a side dish! )
Broccoli Rabe and Sausage Salad (This is a go-to for us and can be served as a meal without the need for a side dish!

How to Make Lemon Garlic Pasta

First, cook the macaroni until it is al dente according to the package guidelines. 1 cup of the cooking liquid should be set aside. For the lemon garlic butter sauce, heat the olive oil and butter in a large pan over medium heat until the butter is melted and the olive oil is sizzling. Cook and stir for 30 seconds after adding the garlic and red pepper flakes. Remove the pan from the heat. Step 3: Once the pasta has been cooked and drained, return the skillet to a medium-high heat to finish cooking.

Step 4: Remove the pan from the heat and whisk in the parsley, lemon juice, and lemon zest until well combined. Season with salt and pepper to your liking. Sprinkle parmesan cheese on a serving tray or a bowl after transferring the dish. Serve.

Lemon Garlic Pasta Recipe Video

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Lemon Garlic Pasta

With a simple lemon garlic butter sauce, this pasta dish is ready in just 20 minutes and is sure to please everyone. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Course I: The Main Course CuisineItalianServings4peopleCalories530kcal

12 ounces dry spaghetti
3 tablespoons olive oil
2 tablespoons butter
5 big garlic cloves chopped
1 tablespoon crushed red pepper flakes or more
2 tablespoons butter 13 cup chopped fresh parsley
Kosher salt and freshly cracked black pepper to taste
2 ounces freshly grated parmesan cheese

Prepare a big saucepan of salted water by bringing it to a boil. Cook the spaghetti until it is firm to the bite (al dente), which should take around 8 minutes. Drain the pasta, keeping 1 cup of the cooking water. In the meantime, heat the olive oil and butter in a large pan over medium heat until they are hot and bubbling. Cook, stirring constantly, for approximately 30 seconds, until the garlic and red pepper flakes become aromatic. Remove the pan from the heat
Once the pasta has been drained, heat the pan with the garlic mixture over medium heat until the garlic is fragrant. Toss in the drained, cooked pasta and 14 cup of the leftover pasta water until well combined. Cook and stir until the pasta is heated through, adding additional pasta water if the pasta appears to be too dry. Remove the pasta from the fire and toss with the lemon zest and juice, as well as the parsley. Season with salt and pepper to your liking. Transfer to a serving dish or tray and sprinkle with grated parmesan cheese before serving.

For this dish, you can use any long, narrow pasta that you choose

Calories:530kcal Carbohydrates:68g Protein:17g Fat:21g 8 g of saturated fat Cholesterol:25mg Sodium:288mg Potassium:283mg Fiber:4g Sugar:3g 744 International Units of Vitamin A Vitamin C (22 milligrams) Calcium:206mg Iron:2mg I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.

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It is possible that this content contains affiliate links. Please review our information-sharing policy. This simple lemon pasta dish, also known as pasta al limone in Italy, is quick and simple to prepare, making it the perfect midweek supper option. This vegetarian spaghetti is brimming with flavor, thanks to the addition of fresh lemon, garlic, black pepper, and parmesan.

Ingredientssubstitutions

Spaghetti: I prefer to use a long pasta for this recipe since it adds more flavor. Spaghetti or linguini are both excellent choices, but you may also use a shorter pasta if that is what you have on hand. If you have a gluten sensitivity, you should use gluten-free pasta. Check out my post on how to cook pasta precisely for this recipe for more information. Oil is used in cooking. You may use another high heat oil, such as avocado, canola, or vegetable, for the olive oil I use to impart flavor to the meal. Garlic: For the finest flavor, mince the garlic just before serving. Fresh parsley adds a burst of herbaceous freshness to the meal and can be used throughout. To get a great burst of citrus flavor, I use both the zest and the juice of a lemon. After all, it is referred to as lemon pasta. Cheese: I prefer to add some grated parmesan to this recipe, but you may eliminate it if you want to keep it vegan.

How to make lemon pasta

A large spaghetti is my preferred choice for this recipe. Spaghetti or linguini are both excellent choices, but if you don’t have either on hand, you may substitute a shorter pasta. Gluten sensitivity can be treated with gluten-free pasta. Check read my post on how to cook pasta correctly for more information on how to prepare this dish. Oil is used in the kitchen to prepare meals. You may use any high heat oil, such as avocado, canola, or vegetable, for the olive oil I use to add flavor to the meal. Garlic: For the finest flavor, use freshly minced garlic. To add a burst of herby freshness throughout the meal, use freshly chopped parsley
To get a true burst of citrus flavor, I use both the zest and juice of a lemon. After all, the dish is referred to as lemon pasta. Cheese: I like to add some grated parmesan to this recipe, but you can leave it off if you want to make it vegan.

Tips for making the recipe well

Cook the pasta until it is al dente. This is due to the fact that you will be tossing it in the sauce for a number of minutes, allowing it to continue to cook. You should not discard the pasta water if you overcook it since it will become very soft. Some of it is returned to the pan along with the lemon and garlic. In addition, it has a starch that will allow the lemon sauce to coat each each strand of spaghetti
If you like a creamier texture, use milk for the pasta water. I prefer to keep it simple with lemon juice and pasta water because the garlic and olive oil add a wonderful taste to the dish anyhow. However, milk is a fantastic alternative
Be sure you use fresh ingredients. When you make this easy recipe with fresh ingredients, the flavors are at their finest. Use fresh herbs rather than dried ones, freshly minced garlic, and avoid using bottled lemon juice while making this dish.

Frequently asked questions

What is the shelf life of this product? This lemon pasta is best served immediately after preparation, but it will keep nicely in the refrigerator for up to two or three days. Leftovers can be reheated on the stovetop or in the microwave, as desired. Depending on how thick your sauce is, you may need to add a tablespoon or two of water while reheating it to soften it up. What more do you think you could add to it? This pasta al limone is quite excellent as itself, but you can simply add some protein to it if you so choose.

This simple yet delectable lemon spaghetti is the ideal weeknight dish for those of us who are short on time.

More pasta recipes to try:

A variety of pasta dishes, including one-pan pasta, lemon ricotta pasta, caprese pasta salad, scallops with pasta, shrimp arrabiata pasta, chicken Fajita pasta, and more.

In the event that you make this healthy-ish feel goodLemon Pastarecipe, or any other recipe on FeelGoodFoodie, please remember to rate the dish and leave a comment below! I’d be interested in hearing about your experience in creating it. And if you took any photos of it, please share them with me on Instagram so that I can repost them on my stories! Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes

12 ounces of spaghetti
3 tablespoons olive oil
2 minced garlic cloves
2 tablespoons fresh parsley
Plus additional for serving 1 lemon, juiced and zest removed
14 cup grated parmesan cheese (optional)
Peppercorns that have been freshly cracked are used for serving

Cook the pasta till al dente in a saucepan of boiling salted water according to the package directions until it is tender. Drain the pasta, reserving 12 cup of the cooking liquid
Heat the olive oil in a large pan over medium heat until shimmering. Combine the garlic, parsley, lemon zest, and lemon juice in a large mixing bowl. Stir in the pasta boiling liquid and parmesan cheese until everything is well-combined. Bring the sauce to a low boil
Remove from heat. In a large pan, combine the cooked spaghetti and the pasta sauce, stirring constantly, until everything is well covered. If preferred, top with more parsley and parmesan cheese before serving.

Storage: Store any leftovers in an airtight container to prevent them from spoiling. They will keep for approximately 3 days in the refrigerator. Substitutions: For the best results, make sure to follow the recipe exactly as written. Instead of using the original ingredients, here are some popular alternatives that might be effective in this recipe:

You may use any gluten-free pasta of your choosing to make it gluten-free. If you want the sauce to be creamier, you can substitute part of the water with milk.

Nutrition:Please keep in mind that the nutrition label provided is an estimate based on an online nutrition calculator, not a precise measurement. Depending on the precise substances you choose, the results will vary. 297 calories, 45 grams of carbohydrates, 9 grams of protein, 9 grams of fat, 2 grams of saturated fat, 4 milligrams of cholesterol, 69 milligrams of sodium, 168 milligrams of potassium, 2 grams of fiber, 2 grams of sugar Nutritional Information: Vitamin A: 152IU, Vitamin C: 12 mg, Calcium: 67 mg, Iron: 1 mg The nutritional information provided is a best-effort estimation.

The amount will vary depending on the cooking method and the specific ingredients utilized.

Simple Lemon Pasta (Quick + Easy Recipe)

This wonderful vegan pasta meal, Simple Lemon Pasta, has soft pasta mixed in a buttery garlic lemon sauce, red pepper flakes, and parsley for a deliciously quick and easy vegan pasta dish! The simplest solutions are the finest! Pasta al Limone is a traditional Italian pasta dish that is traditionally heavy on the dairy. This recipe is a lighter variation of the traditional recipe. To add richness to this healthy version of lemon pasta, we’ll use a small amount of butter, which will combine well with the garlic and lemon to create a deliciously bright and fragrant sauce.

Ingredient Notes

This spaghetti dish is really simple to prepare and only calls for six ingredients (plus salt and pepper). Here’s everything you’ll need, along with some suggestions for variations:

Lemons– I’ve used delicious Meyer lemons for this recipe, but any juicy lemon would suffice. Miyoko’s non-dairy butter is my personal favorite and the only one I use. You may also use an excellent olive oil, such as one that has been flavored with lemon, for the olive oil. Fresh garlic is preferred, although garlic powder can be substituted if you’re in a hurry. Flakes of red pepper — The red pepper flakes are used to give the dish a little kick and color
Noodles — I used long chickpea pasta noodles in this recipe, but you may use any variety of pasta that meets your dietary restrictions. Parsley– The parsley brightens the dish and adds a touch of freshness. Season with salt and pepper to taste, as you would normally do

How To Make Lemon Pasta

A short explanation of the method is provided below (see below for the complete printable recipe card): There are only four stages.

To begin, cook the pasta according to the package guidelines until al dente. When draining the pasta, save aside 12 cup of the cooking water. In a small amount of butter, saute the garlic and red pepper flakes for 30 seconds to 1 minute.

Add the cooked pasta to the garlic sauce, along with a small amount of pasta water, and toss to combine
Heat through. Remove the pan from the heat and stir in the lemon juice, parsley, and lemon zest, seasoning with salt and pepper to your liking.

And that’s all there is to it — easy and tasty!

Top Tips

Make it rich and creamy. Add a little amount of Vegan Heavy Cream to the batter for extra smoothness
This recipe is gluten-free. When making this dish, there are several excellent gluten-free long pastas available that work well
Taste and adjust as needed. As with all of my recipes, you are welcome to change any of the ingredients to suit your preferences.

What To Serve With Lemon Pasta

When combined with any of these delectable soups, salads, or breads, lemon pasta may be transformed into a whole course dinner!

House Salad, Vegan Minestrone, Tomato Basil Soup, and artisan bread are all available.

More Easy Pasta Recipes

Pasta is one of those items that is both cost-effective and multi-functional. The following are a few more use for this pantry essential.

In terms of ingredients, pasta is a good choice because it is both affordable and flexible. Some other uses for this pantry essential are listed below:

Please let me know if you make this easy spaghetti dish and how it turns out! Please leave a comment and rate it in the section below. Would love to know what you think or if you make any modifications to your current situation. Print

Simple Lemon Pasta

The flavors of this easy lemon garlic pasta meal are infused with vegan butter or oil, lemon juice, parsley and red pepper flakes, as well as salt and pepper. It will be ready in around 15 minutes!

Recipe Time:5 minutes prep time, 10 minutes cooking time, 15 minutes total cooking time, 31 servings
Category:Entree, Pasta, Method:boiling, sauteing
Cuisine:Vegan

14 teaspoon red pepper flake s, or to taste
8 oz. packagepasta (or any long noodle)
2–3 tablespoonsvegan butter or olive oil
3 garlic cloves, finely chopped
2–3 lemons (about 14–12 cup), juice and some zest
14 cup parsley, chopped
Salt and pepper to taste

Cook the pasta until it is al dente according to the package directions. Drain the pasta and set aside 12 cup of the cooking water. Drain the pasta and set it aside after rinsing it under cold running water. In a large saucepan in which the pasta was cooked, melt the butter over medium heat, add the garlic and red pepper flakes, and sauté for 30 seconds to 1 minute, or until the garlic is fragrant. Add the pasta: Stir in the cooked pasta and 14 cup of the pasta water until the pasta is well heated.

Season with salt and pepper to your liking.

Season with more lemon zest, salt, and pepper to taste.

This recipe serves three people. Store: Keeping leftovers in the refrigerator for 4–5 days is recommended. Reheat on a low heat on the stove, adding a little water or lemon juice for moisture if necessary. Alternatively, reheat in the microwave until warm.

Notes

Miyoko’s butter is what I use and strongly suggest for the butter. It’s the finest of the best! If I’m going to use store-bought vegan parmesan, I preferViolife! Exactly like the dairy counterpart, it grates and shaves. This recipe has been revised in March 2021 to include a few minor alterations to the original. The original recipe may be found here. Updated: Lemon Pasta was first published in September 2013 and has since been updated. In March 2021, it has been retested and updated with fresh photographs and helpful advice to ensure that it remains effective.

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Miyoko’s butter is what I use for the butter and it is excellent. I think it’s fantastic! Violife vegan parmesan is my go-to brand when purchasing vegan parmesan at a shop. Exactly like the dairy version, it grates and shaves. A few minor alterations have been made to this recipe since it was originally published in March 2021. Here’s where you can get the original dish. Updated: Originally published in September 2013, Lemon Pasta is a light and refreshing pasta dish. March 2021 will be the first time it has been retested and updated with fresh photographs and useful recommendations.

Ingredients

2 tblsp butter
1 tblsp freshly grated lemon zest, plus more for serving
12 pound fresh or dried linguine
4 tblsp heavy cream
2 tblsp freshly squeezed lemon juice
2 tblsp freshly grated Parmesan cheese, with additional cheese to serve on the side

Nutritional analysis per serving (4 servings)

1 gram polyunsaturated fat
4 gram monounsaturated fat
44 grams carbohydrate
2 grams dietary fiber
2 grams sugars
10 grams protein
And 108 milligrams salt. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

343 calories
14 grams of fat
8 grams of saturated fat
0 grams of trans fat
4 grams of monounsaturated fat
1 gram of polyunsaturated fat
44 grams of carbs
2 grams of dietary fiber
2 grams of sugar
10 grams of protein
108 milligrams of sodium Edamam’s best guess based on the ingredients and preparation methods available at the time of writing. If you want to get the most out of your food, consult with a professional nutritionist.

Tip

If you buy fresh linguine in a 9-ounce package, you may substitute it for the half pound of dried pasta.

20 Minute Lemon Pasta

Make use of the 9-ounce weight of fresh linguine instead of the half pound if it is available;

QuickEasy Lemon Pasta

In this pasta dish, the sauce is made using a zesty lemon base that is slightly creamy and ready by the time the pasta is finished cooking. Lemon pasta is ready in 20 minutes from start to finish, making it a fantastic side dish or quick dinner option. This meal goes nicely with any mild protein, such as shrimp, fish, or chicken
Nevertheless, it is best served cold.

What’s in Lemon Pasta?

PASTA: You may use any type of noodle you have on hand, but we recommend a delicate long pasta such as spaghettini or angel hair. SAUCE: This sauce is flavored with lemon and garlic, and capers give it a saline kick. When capers and lemon are combined, we are in heaven (especially inChicken Piccata). To substitute for the capers, add a couple of tablespoons of tapenade or chopped olives to the sauce. GARNISH: The addition of parsley to the lemon pasta makes it seem even more elegant. Add a few basil leaves to the top, freshly ground black pepper, and grated parmesan or crumbled feta cheese if you want to go the extra mile.

Because of the lemon juice, lighter creams may curdle.

It is recommended that heavy cream (also known as whipping cream) possess between 35 and 35 percent milk fat (sometimes displayed on the container as 30 percent m.f.)

How to Make Lemon Pasta

The following recipe for elegant lemon pasta is wonderfully simple to make:

Cook the pasta until it is al dente. Drain the pasta, reserving 12 cup of the cooking water
Cook the garlic in butter until it becomes fragrant (per the recipe below). Combine the lemon juice, heavy cream, and capers in a mixing bowl. Continue to cook until the sauce thickens. Remove the pan from the heat and stir in the pastaparsley. Serve with a sprinkle of parmesan cheese on top.

Tips for Perfect Lemon Pasta

In this recipe, heavy cream cannot be replaced with lighter cream since it contains more fat. Make sure not to overcook the pasta
It should be al dente (firm). Make a small amount of pasta water to help the sauce reach the desired consistency. Do not rinse the pasta since the starches in the pasta help the sauce stick to it. Cook this meal in a pan that is at least 10 inches in diameter, since this will aid in the thickening of the cream.

What to Serve With Lemon Pasta

The following dishes can be served as an entrée or as a side dish, and they are all delicious. Make aGreek Salad with someCheesy Garlic Breadsticks or someHomemade Focaccia Bread to accompany it. The peppery taste of anarugula salad is outstanding.

Best Way to Store

Several variations of this meal are available, and we’ve included a couple of our favorites below.

Make aGreek Salad with someCheesy Garlic Breadsticks or someHomemade Focaccia Bread to accompany your meal! The spicy taste of the anarugula salad is outstanding!

More Fast Pasta

Recipes for Fettuccine Alfredo, 15 Minute Mac and Cheese, Creamy Garlic Pasta, Easy Shrimp Scampi Recipe, Quick Broccoli Pasta, Cacio e Pepe, and more dishes are available.

Did you cook the Lemon Pasta that I recommended? Please leave a remark and a rate in the section below!

20 Minute Lemon Pasta

Preparation time: 7 minutes Preparation time: 13 minutes Time allotted: 20 minutes Servings4servings With only 20 minutes of prep time, you can have this zesty and vibrant lemon pasta on the table within minutes.

8 ounces dried pasta (about 2 cups)
2 tablespoons butter
1 clove minced garlic
1 lemon squeezed and juiced
12 cup heavy cream
3 tablespoons scapers
1 tablespoon fresh parsley chopped
Optionally, freshly grated parmesan cheese

FollowSpend with Pennies on Pinterest for more information.

Using a large pot of salted water, bring the pasta to a boil and cook until al dente, following the package guidelines. Drain the pasta, reserving 12 cup of the cooking water
Remove the zest from the lemon and keep it aside. Juice 3 teaspoons of freshly squeezed lemon juice While the pasta is cooking, melt the butter and garlic in a 10-inch pan over medium heat. Cook for about 30 seconds, or until the garlic is aromatic. In a pan, combine 1 teaspoon lemon zest, 3 tablespoons lemon juice, heavy cream, and capers until well combined. Cook for 5-6 minutes, or until the sauce has slightly thickened (if you are double the recipe, the thickening time will be longer). Remove from the heat and combine with the pasta and fresh parsley, if using. Add enough pasta water to get the desired consistency. Serve with more lemon slices, if preferred, and a sprinkle of Parmesan cheese on top

This meal serves 4 as a side dish or 2 as a main dish
It is vegetarian. Even if you make a double batch of this recipe, the thickening time will be longer. Because of the nature of this recipe, heavy cream cannot be substituted with lighter cream. Make sure not to overcook the pasta
It should be al dente (firm). Make a small amount of pasta water to help the sauce reach the desired consistency. Do not rinse the pasta since the starches in the sauce allow the sauce to adhere to the pasta. Cook this dish in a skillet that is at least 10″ in diameter
This will aid in the thickening of the cream.

Serving size: 0.25 of the total recipe, Calories:374, carbohydrate:45g, protein:9g, fat:18g, saturated fat:11g, polyunsaturated fat:1g, monounsaturated fat:5g, trans fat:1g, cholesterol:57mg, sodium:251mg, potassium:175mg, fiber:2g, sugar:2g, sodium:251mg Vitamin A (718IU), Vitamin C (7mg), Calcium (54mg), Iron (1mg) are all included in one serving. (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Course Dinner, appetizer, lunch, main course, pasta, and snack cuisine are all options.

The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

Lemon Pasta

It’s the perfect combination of richness and acidity in this lusciously creamy lemon pasta recipe! It’s a satisfying main dish or a fantastic side dish. Enjoy this rich and creamy pasta dish that is sure to become your new favorite dinner recipe. Make this Lemon Pasta a try! Because of the generous amount of lemon zest, it’s creamy and smooth, with just the proper mix of sharp citrus. This isn’t a health meal, or even a healthy variation on a classic dish: it’s for when you want to indulge in a deliciously decadent bowl of pasta.

Ingredients in this lemon pasta recipe

With its zesty, creamy long noodles coated in cream, Parmesan, and lemon zest, this lemon pasta dish is a scrumptious meal. While the majority of the recipes on our website fall under the category of healthful, this one is all about being simply fantastic. If you’re looking for something with a healthier twist, try Vegan Fettucine Alfredo! You’ll need the following ingredients to make this lemon pasta:

Pasta (spaghetti or bucatini), milk, heavy cream, butter, garlic, lemon zest, parmesan cheese, salt, and pepper are all used in this dish.

Use any long noodle (bucatini is best)

For this lemon pasta dish, you may use whatever sort of long noodle you choose. If you have some fresh pasta on hand, this would make a fantastic sauce to go with it! Of course, dried long noodles are far more convenient to use than fresh long noodles. Here are a few alternatives:

This is spaghetti with a hole in it, known as Bucatini! A delightful chewy texture is imparted to the pasta as a result of this ingredient. Spaghetti is a traditional dish. Linguine is a noodle that is somewhat broader than the standard noodle. Fettucine: A noodle that is flatter and broader in width

It goes without saying that this sauce is also delicious with short noodles, if you’re looking for something quick and easy! Some suggestions: rigatoni, penne, orecchiette, and cavatappi would all be excellent candidates.

How to make lemon pasta: a few tips

It takes only a few minutes to prepare this lemon pasta dish.

Here are a few suggestions to keep in mind when you’re preparing your meal:

Take into consideration halving the price! If you don’t want leftovers (though they do keep nicely in the fridge), cut the recipe in half (it produces 6-8 servings).
To begin, zest the lemons. For this recipe, you’ll need the zest from two lemons, which will take some time. We prefer to use a microplane grater to make fast work of the grating
Loosen the sauce with a little pasta water. Save a little of the pasta water after you’ve cooked it, since you may need a few sprays to get the sauce to a creamy consistency, as you would with many Italian spaghetti dishes.

Serves a crowd, or works as leftovers

This lemon pasta recipe yields a substantial amount of noodles. In this recipe, you’ll use 1 pound of pasta, which, in our opinion, is enough for 6 to 8 servings. This may seem like a smaller portion than you’re accustomed to when it comes to pasta, but because it’s so rich, we recommend serving it in smaller portions. You may wish to halve this recipe, or you may want to make extra to freeze for later. After three days in the refrigerator, the flavor is still outstanding. We even ate it when it was still cold!

What to serve with lemon pasta

One of the most crucial aspects of this lemon pasta dish is how to turn it into a complete dinner! Because it is such a rich and fatty pasta, the serving size is lower than you would be accustomed to. You’ll want to serve it with a fresh green salad or other veggie sides to round out the meal. Here are a few suggestions:

This lemon pasta dish has an essential feature: it can be turned into a whole dinner! This is a really filling pasta dish, therefore the serving size is lower than you might be accustomed to. With a fresh green salad or some veggie sides, you’ll want to round out your meal. The following are a few suggestions:

Or, serve it as a pasta side dish

Another excellent way to serve lemon pasta is as a salad. As a side dish for the apasta! It goes very well with fish or poultry for a sophisticated supper. Here are a few major dishes that we’d pair it with:

Trying to come up with another delicious way to serve lemon pasta? As an accompaniment to apasta! The dish is particularly good with fish or chicken for a more formal dinner occasion. This is what we’d serve it with as a main course:

This lemon pasta recipe is…

Vegetarian. Use gluten-free or legume pasta if you’re trying to avoid gluten. Print

Description

It’s the perfect combination of richness and acidity in this lusciously creamy lemon pasta dish! It’s a satisfying main dish or a fantastic side dish.

1 pound spaghetti or bucatini pasta*
1 cup 2 percent milk
34 cup heavy cream
1 teaspoon kosher salt, divided
4 cloves minced garlic
1 cup heavy cream 2 lemons’ zest
5 tablespoons salted butter, diced
12 cup grated Parmesan cheese
Freshly ground black pepper

Prepare the pasta (and conserve the pasta water!) as follows: Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Cook the pasta until it is al dente, about 5 minutes. Set the timer for a few minutes fewer than the package recommendations and then check the pasta: it should be just done, but still have a bit of stiffness to it when done. Because of the salted water, the pasta should have a salty flavor as well. 12 cup pasta water should be saved in a glass measuring cup for the sauce, and the pasta should be drained rapidly. Make the sauce by following these steps: Bring the milk and cream to a simmer in a saucepan over medium heat, stirring constantly. Grate the garlic into the pot as it comes to a simmer. Stir in 12 teaspoon kosher salt, the zest of 1 lemon, and 4 tablespoons butter until well combined, about 1 minute. Add the Parmesan cheese in a slow, steady stream, stirring frequently, until it is completely integrated and the sauce thickens. To serve, mix the drained pasta with the sauce by tossing it together. Allow for a three-minute resting period. Combine the remaining lemon zest, 12 teaspoon kosher salt, and 1 tablespoon butter in a mixing bowl. Add a few drizzles of pasta water as needed until the pasta is well covered. Season with freshly ground black pepper before serving. leftovers may be refrigerated for up to 3 days (and reheated in a pan with a dash of milk is delicious)

Notes

*This recipe serves 6 to 8 people; reduce the serving size by half if you’re feeding fewer people. To complete the meal, serve it with a green salad or a vegetable side dish.

American cuisine is classified as follows: main dish
Method: pasta
Cuisine:

Pasta with lemon juice as a main ingredient

Lemon Pasta Recipe [No Cream]

This light and delicious Italian Lemon Pasta dish can be prepared in about 15 minutes and serves four people. A tasty and straightforward pasta meal that works well as a main or side dish. Are you seeking for a pasta dish that is both quick and easy to make? If you answered yes, this is for you. However, it is equally great when served with other dishes such as Lemon Garlic Shrimps, Pan Seared Scallops, or Chicken Spiedini. And the greatest thing is that it can be prepared in about 15 minutes with only a few simple ingredients.

When it comes to this classic Italian approach, there are two components.
Incorporating the starchy water helps to emulsify the oils found in the cheese.
The second is the repetitive tossing and shaking of the pan that occurs during the cooking process.
Allow me to demonstrate how this sauce adheres to the pasta so well.

Mise en place

Because we are preparing a fettuccine dish, we will need to bring a large pot of salted water to a rolling boil before we begin. While we’re waiting, chop or sliver the garlic (1-2 cloves) and parsley (12cup) to prepare the dish.

Due to the fact that we are making lemon pasta, we will need fresh lemons! 2 lemons, plus the zest of one, are juiced. In addition, you’ll need to grate approximately 12 cup of cheese, plus a little extra for serving purposes. You may substitute pecorino romano or parmesan cheese if you like.

Instructions

By this point, the water should have reached boiling point. Cook the noodles until they are almost al dente, stirring often, according to the package guidelines. You may use any long pasta forms you choose, such as spaghetti, fettuccine, tagliatelle, bucatini, and so on. Cooking a big pan on low heat while the pasta is cooking is a good idea also. 6 tablespoons of extra-virgin olive oil Toss in the slivered garlic and a couple of pinches of red pepper flakes, if using, and combine well. Cook for a couple of minutes over medium heat.

Drain the pasta when it is almost al dente, reserving about 1-2 cups of the cooking liquid in a separate container.
Add around 1 to 1 12 cups of cooking water and approximately 5 teaspoons of lemon juice.
Toss everything together while shaking the pan constantly.
Note: If the mixture is too dry, add extra cooking liquid and continue to stir.
Keep in mind to season the dish with salt and pepper, according on your preference.
Decorate with lemon zest, grated cheese, and basil leaves before serving.

Tips

This dish may be made with any long pasta shape that you like. Some examples are spaghetti, fettuccine, tagliatelle, bucatini, and other similar dishes
Superior outcomes are obtained when high-quality pasta is used
When the pasta is almost al dente, remove it from the heat and set it aside. It continues to cook in the pan while the lemon juice and more water are added. Some lemon cultivars are more acidic than others, and this is due to genetics. Add the lemon juice in small amounts at a time, tasting as you go. A lemony sauce is created by tossing (in a continuous way) the cooking liquid and the lemon juice with the cheese in the pan while cooking the pasta. Keep the white pith of the lemon from being zested in order to avoid a bitter taste in the meal
An additional layer of freshness is provided by the use of fresh herbs.

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Recipe inspiration

My husband used to be a co-owner of a little Italian restaurant, which feels like it was a lifetime ago. Unfortunately, it was only open for a short period of time. Fortunately, one of his business friends, a competent chef from Italy, showed my husband how to prepare a variety of basic pasta meals, which was a huge relief. Despite the passage of time, the linguine with lemon sauce recipe remains one of our family’s favorite dishes to prepare to this day. I really enjoy it when it is served alongside my mother’s veal dish.

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6 tablespoons olive oil
1-2 garlic clovesslivered, or to taste
18 teaspoons crushed red pepper flakes (or more, if desired)
6 tablespoons lemon juice a pound of long pasta (1 package) (454 grams)
1-2 cups of reserved pasta water (separated)
12 cup Italian flat-leaf parsley (freshly chopped)
5-6 tablespoons lemon juice (approximately 2 lemons)
12 cup pecorino romano cheese (or parmesan cheese plus extra for serving)
Salt and pepper to taste
Basil leaves to garnish
1 teaspoon lemon peel (approximately 1 lemon)
1 teaspoon lemon zest (approximately 1

Preparing the water Bring a big pot of salted water to a boil
In a large saucepan of boiling water, bring the pasta to a boil, toss, and cook according to package directions until almost al dente
Add the olive oil to a large pan and cook over low heat until warm. In a small mixing bowl, combine the garlic and a couple pinches of red pepper flakes, if using
Cook for 3-4 minutes, stirring regularly, until the sauce has thickened. Do not allow the garlic to get brown. Toss in the pasta when it’s almost al dente and set aside about 1-2 cups of the cooking liquid. Add the spaghetti to the pan and toss to combine. Add around 1 to 1 12 cups of pasta water and approximately 5 tablespoons of lemon juice
Mix well. Combine the chopped parsley and the grated cheese in a mixing bowl. Toss everything together while shaking the pan constantly. Continue to cook for another 1-2 minutes, or until the majority of the liquid has been absorbed. Note: If the pasta is too dry, a bit additional pasta water can be added. Taste and adjust the seasoning with a bit more lemon juice if required. Season with salt and pepper if desired. Placing the dish on a serving tray
Depending on your preference, you can top with additional shredded cheese. basil and lemon zest are included.

HOMEMADE LEMON PASTA — AHomeChef

I used to make homemade pasta back in the “olden” days because I wanted to learn the technique and because “there is nothing like it” for many recipes when it comes to homemade pasta. Believe me when I say that it is definitely worth the work, and the kids enjoyed pitching in and helping. Their jaws dropped when they realized that you could roll the ingredients into a ball and extrude from the pasta maker strings of feathery dough, which were oh so much fun to play with and far more entertaining than Play-Doh.

I knew I’d been spoilt, so I kept my pasta maker away unless I felt the need to impress others.
FRESH LEMON PASTA is called for in my favorite Spring Pasta recipe, which I recently rediscovered and re-tested.
I discovered that “I still had abilities” just as easily as before, just as you don’t “lose your ability to ride a bicycle”!
I was amazed at how well it worked.

3 cups all-purpose flour that has not been bleached 1 teaspoon of table salt 3 quail eggs 1 lemon, with the juice and the zest 1 tablespoon extra-virgin olive oil Donnas all over the world would form a well in the flour and place the remaining ingredients in the center, gently incorporating the liquid into the flour with a fork until it was completely absorbed.

Allow the dough to rest for approximately 30 minutes, or for approximately 5 minutes in the refrigerator.
Cleans the Kitchen Aid mixer and dough hook with a nonabrasive sponge.
Pour the remaining ingredients into the bowl once you’ve mixed them all together.
As the ball comes together, you may increase the speed of the machine.
During this time, I place the remaining parts in the refrigerator while I roll out one piece until it is thin enough to go into the widest setting of the pasta machine.
The dough is cut into fettuccine noodles when I get to step 5 out of 6.
Remove the strands of spaghetti from the pot using your fingers and lightly sprinkle with a little flour to prevent them from sticking together.
Bring 6 quarts of water to a boil in a large saucepan (ideally a pasta pot with strainer) and set aside.
Because it will continue to cook, it has to be somewhat al dente when you serve it.

Sauce the pasta with your favorite sauce, reserving enough of the pasta water to preserve the meal from becoming soggy. CHEERFUL APPETITO! * To make lemon pepper pasta, use 1 teaspoon or more of freshly cracked pepper, depending on taste.

Easy Creamy Lemon Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This creamy lemon pasta dish is simple and quick to prepare using common household items! The delicious parmesan sauce is brightened by the addition of a squeeze of lemon juice. I’m really looking forward to making this creamy lemon pasta sauce! The fact that it’s so simple and quick to prepare, and that you don’t need a lot of materials or time to create something so cozy, is fantastic!

That this recipe hasn’t been posted much sooner is beyond me at this point in time.

The sauce isn’t particularly thick, but it does a good job of coating those delectable tiny tubes of pasta.

Recipe notestips:

In this recipe, I used rigatoni, but you may use whatever pasta you have on hand. Penne would also work nicely in this dish
However, I do not advocate substituting anything else for the cream in this recipe. Although the citrus is extremely likely to curdle the sauce, heavy (or whipping) cream is more resistant to curdling because of its larger fat content. If you wanted to add some protein to this recipe, you could use shrimp or cooked chicken (such as rotisserie chicken). To zest the lemon, I use a Microplanezester/grater that I keep in my kitchen drawer (you can also grate the cheese with it, but I used myZyliss grater). It is extremely recommended that you grate your own parmesan since it tastes and melts better! I always have a slice of lemon in my refrigerator.

What to serve with lemon cream pasta?

When served as a side dish (with my Parmesan Crusted Chicken, for example), this pasta is equally great as a main meal. If you’re serving it as the main course, I recommend serving it with a light salad (such as one dressed with vinaigrette dressing), or you may serve it with breadsticks or garlic knots.

Other creamy lemon recipes to try:

Creamy Lemon Chicken Pasta
Creamy Lemon Asparagus Pasta
Creamy Lemon Shrimp Pasta
Creamy Lemon Chicken
Creamy Lemon Basil Pasta
Creamy Lemon Asparagu

Is it possible for you to give this pasta with lemon cream sauce a shot? Questions? Please share your thoughts in the comments section below!

Creamy Lemon Pasta

This creamy lemon pasta dish is simple and quick to prepare using common household items! The delicious parmesan sauce is brightened by the addition of a squeeze of lemon juice. Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Course Course I: The Main Course CuisineAmericanServings4Calories508kcal

Rigatoni, 2 tablespoons butter, 1/2 tablespoon flour, 1 small clove minced garlic, 1/4 cup chicken broth/veg broth or dry white wine, 2 tablespoons lemon juice + zest of 1/2 lemon, 1 cup heavy whipping cream, 1/3 cup freshly grated parmesan cheese, salt and pepper to taste
8 ounces rigatoni Fresh parsley and additional parmesan are optional garnishes.

Prepare the pasta by boiling it in salted water until it is al dente according to package recommendations
In a large pan, melt the butter over medium-high heat until the pasta is approximately 10 minutes from from being finished. Serve immediately. Immediately after it has melted, sprinkle in the flour and cook for 1-2 minutes, stirring often
After you’ve added the garlic, add the broth (or wine) and the lemon juice and zest to taste. Allow it to bubble for one minute. Whisk in the cream and heat for a few minutes, or until the sauce has thickened to your preference. Removing the pan from the heat after stirring in the parmesan cheese Season with salt and pepper to taste (I use a lot of salt and pepper). Using tongs, gently mix in the drained pasta until well coated (I like to add a tablespoon or two of pasta water to the sauce before draining it, especially if the sauce has grown a little too thick). If preferred, garnish with more parmesan and a sprinkling of chopped parsley. Serve as soon as possible

This pasta dish serves 4 reasonably-sized pieces with plenty of sauce, but if you’re presenting it to a large group of hungry people and aren’t serving anything else with it, I recommend doubling the quantity. 2-4 persons depending on how much they eat
I do not advocate substituting heavy cream for anything with a lower fat content (e.g. half-and-half or milk) since the lemon in the sauce will curdle it and you will have to add more flour to thicken the sauce
This recipe makes a large amount of sauce. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients can vary, and SaltLavender makes no representations or warranties as to the accuracy of this data.

Calories:508kcal Carbohydrates:46g Protein:12g Fat:31g 19 g of saturated fat Cholesterol:104mg Sodium:257mg Potassium:193mg Fiber:2g Sugar:2g 1122 International Units of Vitamin A Vitamin C (three milligrams) Calcium:143mg Iron:1mg Lemon cream pasta (also known as creamy lemon pasta) is a type of pasta that is made with cream and lemon.

Reader Interactions

Made from scratch, this lemon pasta recipe serves 4–6 people. Time allotted for hands-on work: 40 minutes Time required for preparation: 1 hour and 15 minutes. To make the pasta, combine the following ingredients: 4 cups 00 flour (about) (Italian milled flour) 1 big egg, 2 tablespoons semolina flour2 tablespoons butter room temperature 1 tablespoon of unsalted butter at least 1 cup of milk at room temperature 3 tbsp. dried caciotta (or similar) (or substitute parmigiano reggiano) To taste, season with salt and freshly ground black pepper.

Make a well in the 00 flour by placing it on the counter top.
Begin to gently mix the ingredients together within the fountain with a spoon, gradually incorporating part of the 00 flour as you do so.
Continue to incorporate the remaining 00 flour until the dough no longer feels sticky.
The dough should have a solid and elastic feel to it.
Make the sauce in a separate bowl.
Set aside until you’re ready to combine the pasta with the sauce.
To bring the water to a boil, place it over high heat.
Roll out the dough with a rolling pin until it is thin and circular in form.

TIP: Using a pizza cutter makes slicing spaghetti a quick, clean, and simple process. Bring a large pot of water to a boil, then drop in the pasta and simmer for 1–2 minutes. Drain the pasta, then return it to the pan with the sauce and mix again.

Creamy Lemon Pasta Recipe

Pasta with Cream and LemonCredit:Victor Protasio

Recipe Summary test

15 minutes have elapsed. total time:20 minutes Yield:4 Advertisement

Ingredients

3 medium shallots, minced (about 1/2 cup)
1 cup heavy cream
1 pound dried fettuccine
2 tablespoon fresh Meyer lemon juice
3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
1/2 teaspoon freshly ground black pepper, for garnish
1/3 cup Meyer lemon supremes, for garnish
4 quart water
2 tablespoon plus 3/4 teaspoon kosher salt
3/4 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
3 medium shall

Directions

Prepare 4 quarts of water in a big saucepan by rapidly boiling it and seasoning it with 2 teaspoons kosher salt, then set aside to cool. Step 2: In the meantime, heat the oil and lemon zest in a large pan over medium heat until fragrant. Cook until shallots are softened and the oil is heated, about 5 minutes, after which add the remaining 3/4 teaspoon salt, honey, and shallots and cook until the oil is hot. In a separate bowl, whisk together the cream. Allow for 2 minutes of simmering time. Step 3: Cook the pasta until it is al dente in boiling salted water. Drain everything except 1/2 cup of the cooking liquid. Toss the noodles in the lemon juice until everything is completely combined. The juice will be absorbed by the pasta. Step number four. In the same pan as the cream sauce, stir in the cheese and 1/4 cup of the saved cooking liquid. Toss the pasta in the sauce until completely coated. If required, add the remaining 1/4 cup of the saved cooking liquid. To serve, divide the mixture among four bowls and top with pepper and Meyer lemon supremes.

Suggested Pairing

Campanian white that is bright and citrusy.

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This lemon pasta recipe is…

Description

Notes

Lemon Pasta Recipe [No Cream]

Mise en place

Instructions

Tips

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Recipe inspiration

HOMEMADE LEMON PASTA — AHomeChef

Easy Creamy Lemon Pasta

Recipe notestips:

What to serve with lemon cream pasta?

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