Creamy Lemon Pasta
A quick, creamy lemon sauce with garlic and Parmesan tossed with angel hair pasta for a bright, silky weeknight meal.
Servings: 4 servings
Ingredients
Ingredients
- ?8 oz 225 gangel hair pasta (Capellini)
- ?2 tablespoonsbutter
- ?2 clovesgarlicminced
- ?1/2 lemonjuice and zest
- ?1/4 cupheavy cream double cream in the UK
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1/2 cupgrated parmesan
- ?1/4 cupparsleychopped
Instructions
Instructions
- Bring a large pot of water to a rolling boil. Add 1 teaspoon salt to the boiling water, then add 8 oz (225 g) angel hair pasta and cook according to package directions until al dente.
- Before draining, reserve 1 cup of the hot pasta cooking water. Drain the pasta and set aside.
- While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat.
- Add 2 cloves minced garlic and the zest of ½ lemon to the melted butter and sauté about 30 seconds, stirring, until fragrant but not browned.
- Pour in ¼ cup heavy cream and the juice of ½ lemon, then add ¼ teaspoon ground black pepper. Cook about 1 minute, stirring, until warmed and combined.
- Add the hot, drained pasta to the skillet. Toss with tongs and add the reserved pasta water a few tablespoons at a time (up to the reserved 1 cup) until the sauce emulsifies and evenly coats the pasta.
- Remove the skillet from the heat. Add ½ cup grated Parmesan and ¼ cup chopped parsley, then toss until the cheese melts into the sauce and the pasta is well coated.
- Serve immediately.
Equipment
- Saucepan
- Skillet
- Kitchen tongs
- Zester
Notes
The recommended portion of pasta per person is 2-3oz (60-85 grams).
Salt the water to cook the pasta just like seawater.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.
You can substitute the heavy cream with half and half or light cream, but the sauce will be a bit thinner.
Use freshly grated parmesan cheese as store-bought grated parmesan does not melt smoothly.
Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don’t recommend freezing this pasta, as I found that it breaks when frozen and reheated.
Salt the water to cook the pasta just like seawater.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.
You can substitute the heavy cream with half and half or light cream, but the sauce will be a bit thinner.
Use freshly grated parmesan cheese as store-bought grated parmesan does not melt smoothly.
Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don’t recommend freezing this pasta, as I found that it breaks when frozen and reheated.