Description
A rich and creamy lemon pasta made with a luscious garlic-infused cream sauce, Parmesan cheese, and bright lemon zest. This quick and comforting Italian-inspired dish comes together in just 20 minutes, perfect for a weeknight dinner that feels indulgent yet fresh.
Ingredients
Pasta
- 1 pound spaghetti or bucatini pasta
- 1 teaspoon kosher salt, divided
Sauce
- 1 cup 2% milk
- 3/4 cup heavy cream
- 4 cloves garlic, grated
- Zest from 2 lemons (divided)
- 5 tablespoons salted butter, sliced
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper, to taste
Instructions
- Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, following a timing slightly less than package instructions to retain firmness. Taste to ensure proper seasoning and texture. Before draining, reserve ½ cup of pasta water using a glass measuring cup, then drain the pasta quickly.
- Make the sauce: In a saucepan over medium heat, combine the milk and heavy cream and bring to a gentle simmer. As the mixture heats, grate in the garlic and add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons of the butter. Stir continually for 1 minute to infuse the flavors. Gradually sprinkle in the Parmesan cheese, stirring constantly until it fully incorporates and the sauce thickens slightly.
- Combine and serve: Add the drained pasta to the sauce and toss thoroughly to combine. Let it rest for 3 minutes to allow the pasta to absorb the sauce flavors. Then add the remaining lemon zest, remaining ½ teaspoon kosher salt, and 1 tablespoon butter. Adjust the sauce consistency by drizzling in reserved pasta water as needed, ensuring the pasta is well coated. Finish with fresh ground black pepper to taste before serving.
- Storage tip: Store leftovers in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of milk to maintain the creamy texture.
Notes
- Use bucatini pasta for a thicker, chewier texture or spaghetti for a classic choice.
- Grated garlic disperses more evenly and mellows the pungency compared to minced.
- Reserve pasta water is key for adjusting sauce consistency and helps the sauce cling well to noodles.
- Reheating on the stovetop with a little milk prevents the sauce from drying out or clumping.
- For a tangier flavor, add an extra half lemon of zest or a squeeze of fresh lemon juice before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
