Lemon Pasta
Bright, zesty, and irresistibly creamy, this Lemon Pasta is a burst of sunshine on your plate. In just 30 minutes, you’ll have a dish that feels gourmet yet is simple enough for a weeknight dinner.
Ingredients
- 8 oz spaghetti noodles or use your favorite pasta
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 heaping Tablespoon finely chopped shallot see note
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice freshly squeezed
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese plus additional for topping
- ½ teaspoon table salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- Fresh chopped parsley for garnish optional
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, cook pasta according to package instructions. Once pasta has cooked, reserve about 1 cup of pasta water before draining noodles. While pasta is cooking, begin preparing lemon sauce.
- In a large saucepan, combine oil and butter over medium heat.
- Once butter is melted, add shallot, lemon zest, and crushed red pepper and cook until shallot is translucent (if substituting garlic, cook just until garlic is fragrant/30 seconds).
- Whisk in 2 Tablespoons of lemon juice until combined.
- While whisking constantly, slowly drizzle in heavy cream and whisk until combined.
- Bring mixture to a simmer (while stirring frequently). Once simmering, reduce heat to low and add parmesan cheese, salt, and pepper.
- Add warm, cooked spaghetti to the pan along with a splash (2-3 Tablespoons) of pasta water. Toss together over low heat until pasta is well combined and well coated with the sauce.
- Top with fresh parsley, if desired, and serve.
Nutrition
Calories: 532kcalCarbohydrates: 46gProtein: 13gFat: 33gSaturated Fat: 17gCholesterol: 74mgSodium: 509mgPotassium: 220mgFiber: 2gSugar: 4gVitamin A: 951IUVitamin C: 8mgCalcium: 199mgIron: 1mg
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