Lemon Garlic Pasta

Lemon spaghetti tossed in a light creamy lemon garlic pasta sauce. It's bright and flavorful. You'll love the zesty flavor AND it only takes 20 minutes to make!

Course Pasta, Vegetarian

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings -8 servings

Calories 268kcal

Author Deb Clark

Equipment

Food Tongs

Ingredients

13.5 oz package spaghetti
¼ cup extra virgin olive oil
3 tablespoons chopped fresh garlic
¼ teaspoon red pepper flakes
½ teaspoon pepper
¾ cup whipping cream
½ cup fresh lemon juice
1 tablespoon lemon zest
1 cup parmesan cheese
basil and fresh parsley for garnish if desired
pasta water add as needed

Instructions

Start by boiling a large pot of salted water on the stove. When it reaches a rolling boil, drop the pasta noodles in the boiling water and cook pasta according to package instructions to just al dente.
While the pot is heating and the pasta cooks prepare the sauce. Chop the garlic and place in a large skillet over low heat with olive oil. Don't allow the garlic to brown, this will make it bitter. Add the red pepper flakes and black pepper. Slowly sauté the garlic for about 10 minutes, along with the spices.
Next add the lemon zest and whipping cream. Continue to stir the creamy lemon sauce and the flavors will slowly combine and the sauce will begin to thicken.
When the pasta is done, turn the heat off from the sauce. Add in the lemon juice. Stir to combine, then begin transferring the cooked noodles to the sauce. Mix the hot pasta with the lemon cream sauce. Mix well to combine. Save a cup of the pasta water and if needed, add to the pasta for creaminess.
Top the noodles with the shredded parmesan cheese and mix again. Garnish with parsley & chopped basil.

Notes

Use Meyer Lemons when available. They are sweeter and less acidic. If you're using regular regular lemons, you may need to reduce the amount of lemon juice.
Salt the pasta water well.
Cook your pasta just short of al dente.
Cook the garlic on LOW, otherwise it will burn. You cannot hurry this process.
Save some of the pasta cooking liquid to add to the sauce.
Toss the pasta really well - work the sauce through the pasta to ensure it's well distributed.
Garnish with basil and parsley.

Nutrition