lemon pasta
This creamy lemon pasta is your go-to comfort food: fast, flavorful, and made with pantry staples. Bright, rich, and endlessly adaptable.
Equipment
- Large Skillet
- Pot
- Zester
Ingredients
Main Ingredients
- 200 g spaghetti or linguine
- 1 large lemon zest and juice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 100 ml heavy cream
- 40 g Parmesan cheese grated
- Salt and black pepper to taste
Optional Enhancements
- Red pepper flakes a pinch, for heat
- Fresh basil or parsley chopped
- Cooked chicken or shrimp optional protein
- Peas or baby spinach for added color and nutrients
Instructions
- Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, melt the butter with olive oil over medium heat. Stir in the lemon zest and juice. Let it bubble for 1 minute.
- Add the cream and stir to blend into a smooth sauce.
- Lower heat and gradually stir in Parmesan until melted. Season with salt and pepper.
- Toss in the pasta and a splash of reserved pasta water. Stir until coated and glossy.
- Garnish with extra Parmesan, herbs, or chili flakes before serving.
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Notes
For a lighter version, skip the cream and use more olive oil with pasta water. Meyer lemons offer a slightly sweeter flavor. Add cooked shrimp or chicken for a protein boost, or stir in greens like spinach for added nutrition.