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
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
- Pasta such as dry spaghetti noodles or other long, thin dry pasta is OK. Because olive oil is a crucial component of the sauce, choose a high-quality, delicious kind. Butter: If you’re using unsalted butter, you’ll want to season the dish with a pinch of salt towards the end. For this recipe, you’ll need a whole lemon, preferably organic because you’ll be utilizing the zest
- And For fresh parsley, look for a bunch of flat leaf (Italian) parsley that is perky and brilliant green
- Garlic: Look for the most vibrantly colored, plump head you can locate. You’ll be using five cloves of it in total. Ideally, parmesan cheese should be used. Parmigiano-Reggiano or Grana Padano are two types of cheese.
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.
- Prepare a big pot of salted water by bringing it to a rolling boil. Approximately 8 minutes or until the spaghetti is firm to the biting (al dente). Set aside 1 cup of the pasta water before draining
- Then, in a large pan over medium heat, cook the olive oil and butter, stirring constantly, until they are sizzling. Cook and stir for approximately 30 seconds, or until the garlic and red pepper flakes are aromatic. Heat should be turned off. Once the pasta has been drained, heat the pan with the garlic mixture over medium heat until it is hot. Cooked pasta and 1 1/4 cups of the leftover pasta water should be added at this point. Toss to coat with the dressing. Keep stirring until the pasta is cooked through, adding additional pasta water if it appears to be too dry. Remove the pasta from the boil and toss with the lemon zest and juice, as well as the parsley, until well combined. Add salt and pepper to taste if necessary. Transfer to a serving dish or tray, sprinkle with grated parmesan cheese, and serve immediately.
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.
Submitted by Craig Lee for The New York Times. The simplicity of this dish is what makes it so appealing. All you need is pasta, a lemon, a knob of butter, a hefty pour of heavy cream, and a hunk of the best Parmesan you can lay your hands on to make this dish delicious. 60 Minute Gourmet is where this recipe first appeared. Plus there’s a lot more to it than that.
- 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.
- Bring a large pot of salted water to a boil
- Melt the butter in a pan over medium heat, stirring in the lemon zest
- Drop the linguine into the boiling water
- And cook until al dente. Cook the pasta according to the directions on the package. Strain the cream and whisk it into the butter and lemon zest mixture. Stir in the pasta and lemon juice until the spaghetti is just cooked through. Toss in the Parmesan cheese until well combined. Serve with more Parmesan and lemon zest on the side to complete the presentation.
- If you buy fresh linguine in a 9-ounce package, you may substitute it for the half pound of dried pasta.
Lemon Butter Sauce
Recipe for thick, savory lemon butter sauce that is great over pasta, roasted vegetables, and other dishes. It takes only 5 ingredients and takes only a few minutes to put together. In the spring of this year, I began cooking this lemon butter sauce to go with steamed artichokes. Since then, I’ve started serving it with a variety of other dishes, including spaghetti, roasted vegetables, and couscous. Using lemon juice and garlic, it has a sharp, savory flavor that goes perfectly with the creamy butteriness of the dish.
After all, why not pour it all over the place?
Lemon Butter Sauce Recipe Ingredients
Recipe for rich, savory lemon butter sauce that is great over pasta, roasted vegetables, and other dishes It takes only a few minutes to put together and only requires five ingredients. Since early in the spring, I’ve been creating a lemon butter sauce to accompany steamed artichokes. As a result, I’ve begun pairing it with a variety of other dishes, such as pasta, roasted vegetables, and even couscous! With a vibrant, savory taste from lemon juice and garlic, this dish is delectably buttery and rich.
After all, why not pour it all over the place.
- Of course, butter is included! I recommend that you use unsalted butter in this recipe. You will have perfect control over the seasoning in this manner. If you are using salted butter, or if you are making this recipe using vegan butter, you may eliminate the salt and season to your liking. Fresh lemon juice– Its bright flavor helps to cut through the richness of the butter. Garlic is used to add delicious depth of taste. In addition, salt and pepper are used to bring out the tastes of everything.
The whole recipe, including measurements, may be seen below.
How to Use Lemon Butter Sauce
Take pleasure in experimenting with new methods to utilize this lemon butter sauce once you’ve memorized the recipe for it in your back pocket. Because of its versatility, I believe you’ll discover that it complements a wide range of foods to a delicious degree. To get you started, here are a few options for serving sizes:
- Toss it with a little spaghetti. This lemon garlic butter sauce is explicitly called for in my artichoke pasta dish, but you aren’t need to use it in a recipe to benefit from it. Cooking it with any noodle shape, sautéed greens, and Parmesan cheese for a quick weekday supper, or using it to spruce up your next batch of handmade pasta is a snap. Make a simple side dish for any protein of your choice by combining it with couscous or rice. Serve it as a dipping sauce for grilled meats. I really enjoy it with steamed artichoke leaves or grilled baby artichokes
- Drizzle it over steaming vegetables or roasted vegetables. You’ll adore it on green beans, roasted asparagus, roasted radishes, and cauliflower, among other things.
What is your favorite way to serve this lemon sauce? Please share your thoughts in the comments section!
More Favorite Sauce Recipes
If you enjoy this dish, try one of these simple sauces as a follow-up:
- Artichoke Dipping Sauce, Creamy Dill Sauce, Tartar Sauce, Basil Pesto, Marinara Sauce, and Alfredo Sauce are some of the options.
Lemon Butter Sauce
Serves4 This lemon garlic butter sauce is rich and tasty, plus it is quite simple to prepare! Serve it over spaghetti, couscous, roasted vegetables, and other dishes, among other things.
- 14 cup unsalted butter, chopped into pieces
- 1 cup flour 1 garlic clove, grated
- 14 teaspoons sea salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil peppercorns that have been freshly ground Garnishing with parsley
- Optional: a pinch of red pepper flakes
- Melt the butter in a small saucepan over low heat until it is completely melted. Cook for 1 minute after you’ve added the garlic and salt. Remove the pan from the heat and stir in the lemon juice until well combined. Freshly ground pepper, parsley, and red pepper flakes, if used, should be sprinkled over the dish before serving. Serving suggestions: Serve with boiled artichokes for dipping, or mix into spaghetti. Additional serving choices may be found in the blog article linked above.
Make this dish vegan by using vegan butter for the regular butter. Because vegan butter is already salted, you can omit the salt and season to your liking in its place.
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 looking for a pasta recipe that is both quick and easy to make? If you answered yes, this is for you. However, it is also delicious when served with other dishes such as Lemon Garlic Shrimps, Pan Seared Scallops, or Chicken Spiedini. And the best part is that it can be prepared in under 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. Because the pasta continues to cook in the pan, tossing it causes friction, which causes additional starch to be released. Allow me to demonstrate how this sauce adheres to the pasta so well.
Mise en place
Since we are creating a fettuccine meal, we need to bring a big pot of salted water to a rolling boil. While we wait, cut or sliver garlic (1-2 cloves) and parsley (½cup). 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 can substitute pecorino romano or parmesan cheese if you prefer.
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.
- This is the point at which the water should have reached a boiling temperature. Cook the noodles until they are almost al dente, stirring often, according to package guidelines. You may use any long pasta shapes you choose, such as spaghetti, fettuccine, tagliatelle, bucatini, and so on. While it’s cooking, heat a big pan over low heat until it’s warm. Olive oil (about 6 tablespoons): In a separate bowl, combine the minced garlic and a couple of pinches of red pepper flakes (optional). For a few minutes, saute until fragrant. Keep the garlic from becoming brown. Approximately 1-2 cups of the cooking liquid should be saved once the pasta is practically al dente. Pour the contents of the pan into the skillet. 1 to 2 cups of cooking water and around 5 teaspoons of lemon juice should be added at this point. The parsley and grated cheese should be added at this point. Mix everything together while shaking the pan constantly. Pour in the remaining liquid and simmer for another 1-2 minutes, until most of it has evaporated. Please keep in mind that if the mixture is too dry, you may add extra cooking liquid and toss it again. Using a little amount of lemon juice, taste and adjust as needed. Keep in mind to season the dish with salt and pepper, according on your preferences. Using tongs, transfer to a serving platter. Using the lemon zest, grated cheese, and basil, decorate the dish as desired.
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Are you looking for something else? Make sure to check out thePasta Category for even more choices.
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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You have the option to unsubscribe at any time. For the time being, ciao. Maria★★★★★ If you have tried this Lemon Pastaakapasta al limone dish, I would love to know about your experience in the comments section below. Also, please remember to rate the recipe!
- 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.
Don’t forget to look at the process images and movies that are included in most entries. To locate them, simply scroll up to the top of the post. Those were made just for you in order for you to be able to prepare the recipe precisely each and every time you attempt it.
- This dish may be made with any length of pasta you choose. Some examples are spaghetti, fettuccine, tagliatelle, bucatini, and other similar dishes
- Superior results 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 dish
- An additional layer of freshness is provided by the use of fresh herbs.
Note that the nutritional information shown below is an approximate approximation only, and that variances may occur based on the individual ingredients used. One serving contains 442 calories, 58 grams of carbohydrates, 13 grams of protein, 17 grams of fat, 4 grams of saturated fat, 9 milligrams of cholesterol, 109 milligrams of sodium, 216 milligrams of potassium, 3 grams of fiber, and 2 grams of sugar. It also contains 468 international units (IU) of vitamin A, 13 milligrams of vitamin C, 111 milligrams of calcium, and one milligram of iron.
Lemon Butter Herb Pasta
A pasta dish that is light, fresh, and delicately flavored. Fresh herbs (parsley, basil, and green onion) were used in this recipe, and I believe it made a significant difference. It was fantastic.
Most helpful critical review
This recipe required a few tweaks before it was just perfect! I used fresh herbs and quadrupled the amount of them, as well as sliced green onions, sliced mushrooms, 1/4 cup chardonnay, and a splash of extra virgin olive oil (EVOO). Our dish went perfectly with the Shrimp Francesca, which can also be found on this website. 79 people have given their opinions.
- 5star ratings received: 47
- 4star ratings received: 26
- 3star ratings: 6, 2star ratings: 0, and 1star ratings: 0.
A pasta dish that is light, fresh, and delicately flavored. Fresh herbs (parsley, basil, and green onion) were used in this recipe, and I believe it made a significant difference. It was fantastic. The lemon taste was excellent, but the herbs were noticeably absent.
- The amount of garlic I used was increased, and I would “at the very least” double the amount of oregano and basil I used the next time I made this dish.
- Thank you, Beth; we thoroughly liked your dish.
- I doubled the recipe and mixed it with a pound of elbow macaroni, a bag of steamed broccoli, and a rotisserie chicken from the grocery store that I had stripped of its flesh before serving.
- Continue readingAdvertisement It was served as a side dish tonight.
- After I had finished adding the sauce to the noodles, I topped it with parmesan cheese to finish it off.
- Quite simple and extremely wonderful.
- I used fresh herbs and quadrupled the amount of them, as well as sliced green onions and sliced mushrooms, to make this dish.
Sauce is simple, which I appreciate.
- I took the suggestion of others and increased the spices by a factor of two.
- On the stovetop, I used it to cook boneless, skinless chicken breasts until they were done.
- It was a good show.
- Next time, I’m going to cut the butter in half, use the same other ingredients, and put some of the sauce over the chicken instead of frying it in the sauce.
- In any event, we like the flavor, so thank you for submitting your recipe.
- It’s too bland.
- Simple, fresh, light-tasting, and quick to put together pasta meal that everyone will like.
- I agree with the other reviewers that the spices should be doubled.
This was fantastic!
Thank you for your contribution.
Easy Lemon Herb Pasta
A pasta dish that is light, airy, and gently seasoned. My fresh herbs (parsley, basil, and green onion) made a significant difference, and I believe that this is true. Everything about it was fantastic. The lemon flavor was excellent, but the herbs were underwhelming in comparison.
- This might as well be a matter of personal preference, but I upped the garlic and would “at the very least” double the oregano and basil the next time I make this.
- Your recipe was a hit with us, so thank you.
- Using half of the recipe, I mixed it with one pound of pasta, a bag of steamed broccoli, and half of a rotisserie chicken from the grocery store that I had removed the flesh from.
- Advertisement Continue reading It was served as a side dish tonight.
- I then topped the noodles with parmesan cheese after pouring the sauce over them.
- Really simple, and extremely tasty The recipe needed some tweaking, but it turned out well.
- 4 tbsp chardonnay and a dash of extra virgin olive oil It went perfectly with the Shrimp Francesca, which can also be found on our website.
I took the suggestion of others and increased the spices by a factor of twice.
The chicken breasts were cooked on the stove in it with no bones or skin.
Good job, dude!
Next time, I’ll cut the butter in half, use the same other ingredients, and put some of the sauce over the chicken instead of frying it in it.
In any case, we like the flavor and appreciate you sending it in.
I found it to be a little boring.
Make a simple fresh, light-tasting pasta dish that is quick and simple to prepare.
The seasoning should be increased by a factor of two, according to other reviews.
What a great read!
It was a pleasure to read your post.
For hectic weeknights, try this fast and easy lemon herb pasta recipe.
- 14 cup extra virgin olive oil
- 12 cup shredded parmesan cheese (see recipe notes)
- 12 pound pasta
- Salt and pepper to taste
- 2 big lemons 12 cup freshly chopped parsley
- 12 cup freshly chopped basil
- 12 cup freshly chopped chives
- Cook the pasta till al dente in a pot of boiling salted water. As you’re waiting for the pasta to cook, zest the lemons with a microplane, being careful not to get any of the bitter white pith under the skin, and place the lemon zest in a large mixing bowl
- Each lemon should be juiced, and the lemon juice should be added to the mixing bowl with the lemon zest. Make certain that all seeds have been removed. Toss the olive oil and grated parmesan cheese together in a large mixing basin until well combined. When the pasta is al dente, strain it and reserve a ladle-full of the pasta water in a small bowl
- Remove the pasta from the pot
- Add the heated, drained pasta to the lemon-oil-cheese mixture and stir well. Toss everything together until the cheese is melted and the spaghetti is uniformly covered. If it needs a little more moisture, a dash of the pasta water from earlier can be added. Using a fork, taste the pasta and season with salt and lots of freshly ground black pepper to taste
- Keep a tablespoon or so of finely chopped herbs aside for garnishing. In a large mixing bowl, combine the remaining parsley and basil with the pasta until the herbs are uniformly distributed
- Serve immediately, garnished with the herbs that were saved for garnish.
Use vegetarian (rennet-free) parmesan cheese in this recipe to ensure that it is genuinely vegetarian. Purchase good-quality parmiggiano reggiano cheese and shred it yourself — this will save you time and money. Pre-shredded or low-quality parmesan cheese will not melt nicely into the sauce and will instead form clumps in the sauce when heated (yuck). Increase the protein content of this spaghetti recipe by using grilled chicken, roasted salmon, shrimp, or crab in the mix. You may also use any seasonal vegetables that you have on hand, such as broccoli, bell peppers, peas, asparagus, and so on and so on.
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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.
- 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
- Add the garlic, parsley, lemon zest, and juice to the hot oil in a skillet and cook until the garlic is fragrant. Incorporate some of the pasta water to add in some starch and cheese (if applicable). Stir everything together and bring it to a boil
- Add the cooked spaghetti and toss to combine
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 because 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 when making this recipe.
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.
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 are available on the website.
- 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
- Spaghetti, 3 tablespoons olive oil, 2 chopped garlic cloves, 2 tablespoons fresh parsley (plus extra for serving), 12 ounces A quarter cup of grated parmesan cheese (optional)
- The juice and zest of one lemon When it comes to serving, use freshly cracked black pepper.
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 supplied is an estimate based on an internet 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 presented is a best-effort estimation.
The amount will vary depending on the cooking technique and the exact components utilized.
You Only Need 5 Ingredients To Make Katie Lee’s Lemon Butter Pasta
Katie Lee’s Lemon Butter Pasta is quick and simple to make, and it is incredibly tasty. You only need five ingredients plus salt and pepper to make it. “The simplicity of this dish is what makes it so appealing,” says Katie Lee, author of the cookbook. This is a very gorgeous and delectable dinner that comes together in minutes and with the smallest amount of effort.”
- 1 pound angel hair pasta
- 4 tablespoons unsalted butter
- 4 lemons, 2 of which should be zested and the other two juiced SALT and freshly ground black pepper are essential ingredients. Optional: a squirt of heavy cream
- 12 cup grated parmesan cheese, with additional for serving
Bring a large saucepan of salted water to a boil over high heat, then remove from the heat. Cook the pasta until it is al dente, following the directions on the package. After the pasta has done cooking, save aside 34 cup of the boiling water. Prepare the sauce while the pasta is cooking. Melt the butter in a large pan over medium heat until it is completely melted. Add the lemon zest and juice and mix well. Add 12 cup pasta water and bring the mixture to a low boil. Season with salt and freshly ground pepper.
Season with freshly ground black pepper, then whisk in the cream and, if the pasta appears to be dry, the remaining 14 cup pasta water until well combined.
Season with freshly ground black pepper and more parmesan before serving.
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This Week on the Show
In just 15 minutes, you can have wonderful creamy lemon pasta on the table! The simplicity of the pasta sauce, which is also known asPasta Al Limone, is one of the things that makes it so delicious. Pasta that has been well cooked is mixed in a zesty and lemony cream sauce with a pinch of salty parmesan cheese to finish it off. A delicious side dish to accompany roasted veggies or grilled meats and poultry. Knowing how to create a few fantastic pasta sauces from home can ensure you never run out of supper options!
After all, who doesn’t enjoy pasta, especially when it’s lavishly smothered in a mouth-watering sauce, and this dish is both soothing and delicious?
The lemon juice and zest, on the other hand, give it a distinct tang and freshness that makes it stand out.
If you ask me which spaghetti sauce is my favorite, I have a hard time narrowing it down to just one.
Despite my preference for creamy pasta, I occasionally desire spicy tomato-based sauces, such as this penne arrabbiata, which is very great! So perhaps you could try them all and then determine which one you prefer the most.
Lemon Pasta Sauce Ingredients
It takes only 15 minutes to make this simple and delectable cream of lemon pasta. The simplicity of the pasta sauce, which is also known asPasta Al Limone, is what makes it so delicious. Pasta that has been well cooked is mixed in a zesty and lemony cream sauce that has a hint of salty parmesan cheese added to the mix. A delicious side dish to accompany roasted veggies or grilled meats and poultry. Knowing how to create a few fantastic pasta sauces from home can ensure you never run out of supper ideas again.
- Who doesn’t enjoy pasta, especially when it’s lavishly smothered in a delectable sauce, and this dish is both soothing and delectable?
- However, the addition of lemon juice and zest gives it a distinct tang and freshness.
- It’s salty, tangy, and full of flavor.
- I adore creamy pasta, but I also enjoy spicy tomato-based sauces, such as this penne arrabbiata, which is just delish.
- In only 15 minutes, you can have wonderful creamy lemon pasta on the table. The simplicity of the pasta sauce, also known asPasta Al Limone, is what makes it so delicious. Pasta that has been perfectly cooked is mixed in a zesty and lemony cream sauce that has a dash of salty parmesan cheese on top. Perfect with roasted vegetables, fish, beef, or poultry, as well as salads. Make a couple fantastic pasta sauces from home and you’ll never run out of supper ideas again! I’m a carbohydrate junkie who consumes a lot of pasta. It’s really comfortable and delectable
- After all, who doesn’t enjoy pasta, especially when it’s lavishly smothered in a delectable sauce? Originally inspired by my garlic butter pasta dish (which is beautiful and prepared with butter and parmesan), this lemon pasta sauce is also comparable to my alfredo sauce recipe, which is incredibly creamy and soothing. The lemon juice and zest, on the other hand, give it a distinct tang and freshness that is unique to it. This spaghetti sauce will impress you with its creamy, salty, tangy, and fresh flavors. If you ask me which spaghetti sauce is my favorite, I would have a hard time deciding. I enjoy creamy pasta, but I also enjoy spicy tomato-based sauces, such as this penne arrabiata, which is very amazing! So maybe try them all and see which one you prefer the most.
The recipe card below has a detailed list of all of the ingredients and their quantities.
How to Make Lemon Pasta
- The recipe card below has a complete list of the ingredients and their quantities.
Top Tips for Pasta with Lemon
The pasta should be cooked until it is just al dente, which is an important step in this recipe. In addition, because the pasta will continue to cook while being mixed with the lemon sauce, if you cook it completely in boiling water, it will end up being too soft to eat. It’s critical to set aside part of the pasta boiling liquid when you’re cooking the pasta. It is high in starch and is used to soften up the lemon cream sauce before serving. Because I prefer the thin noodles with the cream sauce, I use angel hair pasta, but you may use linguine or bucatini if you want.
What to Serve With This Creamy Lemon Pasta
- Protein. Serve this lemon pasta with chicken, steak, or salmon, as well as salads and vegetables. Salads that are fresh and uncomplicated are the finest! In addition, spaghetti and salad are a marriage made in heaven for me. Toss with a homemade Caesar salad, or opt for my kale salad with lemon vinaigrette for a more nutritionally filled salad
- Vegetables. If you want to try something new, try this lemon pasta with roasted cauliflower or broccoli, or even grilled portobello mushroom steaks
- It’s delicious!
Storage and Reheating Instructions
- Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
- Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Because it breaks when reheated from frozen, I don’t recommend preserving this lemon pasta.
Recommended Portion Size
In general, 2-3oz of pasta per person is the suggested serving size for pasta dishes (60-85 grams). It also depends on whether you’re serving the pasta as a main dish with a little piece of protein or as a side dish with a large number of other side dishes, as well as on how much pasta you’re serving.
More Pasta Recipes to Try
- Cooking pasta in one pot is easy with baked feta, garlic shrimp, creamed Alfredo, gnocchi al pomodoro, broccoli mac and cheese, and gnocchi al pomodoro.
Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! The simplicity of the pasta sauce, while yet being tasty, is the highlight of this lemon pasta dish. Pasta that has been well cooked is mixed in a zesty and lemony cream sauce with a pinch of salty parmesan cheese to finish it off.
PERFECTION! 4servings The simplicity of the pasta sauce, while yet being tasty, is the highlight of this lemon pasta dish. Pasta that has been well cooked is mixed in a zesty and lemony cream sauce with a pinch of salty parmesan cheese to finish it off. PERFECTION!
- 225g angel hair pasta (Capellini)
- 2 clovesgarlicminced
- 12 lemon juice and zest
- 14 cupheavy cream
- 1 teaspoonsalt
- 1 teaspoon powdered black pepper
- 12 cup parmesan
- 14 cup parsley
- Water should be brought to a boil in a medium-sized pot, and salt should be added as the water begins to boil. Pour in your pasta and cook it until it is al dente according to the package directions. As soon as the pasta is finished cooking, save 1 cup of the pasta water before draining the noodles. In a pan, melt butter over medium heat and softly sauté the garlic and lemon zest, taking care not to let the garlic brown. Approximately 30 seconds
- Cook for 1 minute after adding the heavy cream and lemon juice and seasoning with salt and pepper. Toss in the heated pasta, along with a portion of the pasta water, until the sauce is emulsified and the pasta is evenly coated with the sauce. Continue to tossing and adding additional pasta water as required until you get the desired consistency. Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until well combined. Season with salt if necessary after tossing. Remove from the oven and top with additional grated parmesan cheese and a little lemon zest, if preferred
- For a single serving of pasta, a quantity of 2-3oz (60-85 grams) is advised. To cook the pasta, season the water with salt in the same way that you would salt saltwater. It’s possible that you won’t need to use all of the pasta water you’ve saved
- Just keep track of how much you’ve used so far as you’re making the sauce. You may use half-and-half or light cream for the heavy cream, but the sauce will be a little thinner as a result. Because store-bought grated parmesan cheese does not melt easily, use freshly grated parmesan cheese instead.
Tips for Keeping Things Safe
- Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
- Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Frozen pasta: I do not advocate freezing this spaghetti since I have discovered that it breaks when frozen and reheated.
365 calories, 44 grams of carbohydrates, 12 grams of protein, 15 grams of fat, 9 grams of saturated fat 39 mg cholesterol, Sodium 887 mg, Potassium 168 mg, Fibre 2 grams, Sugar 2 gram, Vitamin A 763 IU, Vitamin C 6 grams, Calcium 173 grams, Iron 1 gram As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.
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 dish 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.
- 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 might vary, and SaltLavender makes no representations or warranties as to the correctness 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.
This lemon garlic cream sauce dish is made with only eight ingredients and is delicious! It goes well with pasta and may also be used as a foundation for a variety of other meals. It is possible that this content contains affiliate links. Please review our information-sharing policy.
Lemon Garlic Cream Sauce
Making a lemony garlic cream sauce using half & half, fresh lemon, garlic, parmesan, and parsley couldn’t be any easier than it is right now!
This sauce is a variation on our Garlic Cream Sauce Recipe, which you can find here. I love how simple it is to put together while still tasting creamy and fresh! You’ll like it tossed with your favorite pasta, but it’s also a fantastic sauce for salmon, shrimp, or chicken.
- I highly recommend using a microplane for the garlic in order to achieve an ultra-smooth sauce.
- Instead of using shredded Parmesan cheese, use freshly grated Parmesan cheese, as grated Parmesan cheese blends better into the cream mixture. To shred the cheese, either use a microplane or a box grater.
- During the cooking process, keep an eye on the temperature and stir constantly to prevent the garlic and butter-flour combination from burning
- The finished sauce will thicken fast if left to stand, so it’s better to consume it right once. A splash of white wine, pasta water, milk, or half-and-half can be used to thin the sauce
- However, it is not necessary.
Lemon Garlic Cream Sauce Ingredients
- The following ingredients: butter, garlic, all-purpose flour, half-and-half, lemon juice and zest, parmesan cheese, parsley
Can I Use Milk?
You may use either 2 percent or full milk for this recipe. Keep in mind, however, that the more the fat content of the meat, the richer the sauce will become.
How to Make Lemon Garlic Cream Sauce
Melt the butter in a 12-inch nonstick pan over medium heat until it begins to foam. Cook, stirring regularly, until the garlic is aromatic, approximately 30 seconds. Remove from heat and set aside. Cook for about 1 minute, or until the flour is gently golden, stirring regularly, until the flour is lightly golden. It will have the appearance of a paste. Make certain that the flour does not burn. Pour in the half-and-half in a slow, steady stream, stirring constantly. Season with salt and freshly ground pepper.
- Reduce the heat to medium-low and continue to simmer until the sauce thickens, about 1-2 minutes.
- If any lumps form, simply whisk them out with a whisk.
- In a separate bowl, whisk together the lemon juice and zest.
- The cheese should be melted into the sauce as soon as it is added.
Served with pasta or used as a foundation for a variety of other meals, this lemon garlic cream sauce recipe is extremely flexible. Do you enjoy quick and easy pasta recipes? Try our Stuffed Shells with Sausage, Shrimp Pasta Primavera, or Pasta with Tomato Cream Sauce for a delicious meal. Print
With only eight ingredients, this lemon garlic cream sauce comes together in minutes! It goes well with pasta and may also be used as a foundation for a variety of other meals.
- 2 tablespoons butter
- 4 garlic cloves, grated with a microplane
- 2 tablespoons all-purpose flour
- 2 cups half and half (not fat free)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- Kosher salt and freshly ground black pepper
- Melt the butter in a 12-inch nonstick pan over medium heat until it is melted. Cook for 30 seconds, or until the garlic is aromatic, stirring regularly, until the onions are translucent. Cook for 1 minute, or until the flour is gently golden, stirring regularly, until the flour is lightly golden. You want to get rid of the raw flour flavor by cooking it. Keep it away from open flames. Slowly pour in the half-and-half, swirling constantly as you pour. Season with salt and pepper to taste, if desired. Reduce the heat to medium-low and continue to simmer until the sauce thickens, about 1-2 minutes more than before. If any lumps appear, whisk them out with a fork. Whisk in the lemon juice and zest until the sauce is smooth and easily coats the back of a spoon. Add the Parmesan cheese and parsley and mix well. The cheese should be melted into the sauce as soon as it is added. Serve as soon as possible
- Use a microplane to mince the garlic and grate the Parmesan cheese to make a smoother sauce. Grate the Parmesan cheese yourself
- It will have a greater flavor and will melt into the sauce better than the pre-shredded parmesan. 2 cups of sauce is made from this recipe, which is enough to cover 8 ounces of dry pasta. Alternatively, the sauce can be used as a foundation for other meals. Serving suggestions may be found in this post. If you have any leftovers, the sauce will thicken as it sits. You may thin down the sauce with white wine, pasta water, milk, or half-and-half, if desired. Leftovers can keep for up to 5 days if stored in an airtight container.
Keywords:cream sauce, quick, and simple to make.