Lemon Pasta Sauce
A quick and creamy lemon pasta sauce that perfectly complements angel hair pasta, bringing bright and fresh flavors to your meal.
Ingredients
- 8 oz angel hair pasta (Capellini)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- ½ lemon juice and zest
- ¼ cup heavy cream (or double cream)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup grated parmesan cheese
- ¼ cup chopped parsley
Instructions
- Bring a medium saucepan of salted water to a boil. Add angel hair pasta and cook until al dente. Reserve one cup of pasta water, then drain the pasta.
- Melt butter in a skillet over medium heat. Add minced garlic and lemon zest, sauté for about 30 seconds without browning the garlic.
- Stir in heavy cream and lemon juice. Season with salt and black pepper, cooking for about one minute.
- Add the hot pasta directly into the skillet with the sauce, tossing to combine. Gradually add reserved pasta water until the desired consistency is reached.
- Remove from heat and stir in grated parmesan cheese and chopped parsley. Adjust seasoning if necessary. Serve warm, garnished with extra parmesan and lemon zest if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.