Lemon Garlic Parmesan Pasta
A creamy, cheesy pasta dish with fresh lemon and garlic that transports you to the Mediterranean with every bite.
Ingredients
Pasta
- 12 oz spaghetti or linguine Use your favorite pasta shape.
Sauce Base
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced Adjust quantity based on preference.
- 1 teaspoon red pepper flakes Adjust to taste.
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup heavy cream Can substitute with half-and-half for a lighter dish.
- 1 cup grated Parmesan cheese Freshly grated is recommended; add more for serving.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Sauté the Garlic
- In a large skillet over medium heat, melt the unsalted butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant and slightly golden, being careful not to burn it.
Add Lemon
- Stir in the lemon zest and lemon juice to the skillet with the garlic. Cook for another minute to enhance the flavors.
Create the Sauce
- Lower the heat and pour in the heavy cream. Stir until well combined. Gradually add the grated Parmesan cheese, stirring constantly until melted. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
Combine Pasta and Sauce
- Add the drained pasta to the skillet. Toss in the creamy lemon garlic sauce, ensuring every strand is coated. Season with salt and pepper to taste.
Serve
- Remove from heat and serve immediately, garnished with fresh parsley and additional grated Parmesan cheese if desired.
Notes
For best results, freshly grate Parmesan cheese and do not overcook the pasta. Variations include adding grilled chicken or vegetables. Store leftovers in an airtight container for up to 3 days.