Creamy Lemon Pasta Recipe

Are you on the hunt for a quick, flavorful dinner idea that feels indulgent yet simple to make? Look no further than this creamy lemon pasta recipe!

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With just a handful of ingredients and 20 minutes of your time, you can whip up a dish that’s bursting with bright citrus notes, creamy richness, and a touch of garlic. Perfect for weeknight dinners or a cozy weekend meal, this recipe is bound to become a favorite in your home.

Why You’ll Love This Recipe

• Quick and Easy: From prep to plate, this dish takes just 20 minutes. It’s ideal for busy schedules when you want something homemade without the hassle.
• Few Ingredients: You’ll need staples like heavy cream, butter, Parmesan cheese, lemons, and garlic—most of which might already be in your kitchen!
• Incredible Flavor: The combination of creamy sauce, tangy lemon zest, and savory Parmesan makes every bite irresistible.
• Versatile and Vegetarian-Friendly: Serve it as a standalone dish or pair it with roasted vegetables or a fresh salad for a complete meal.

Ingredients You’ll Need

Here’s what you’ll need to create this dreamy pasta dish:

• 1 pound pappardelle pasta (or your favorite wide noodle)
• ½ cup reserved pasta water
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, finely minced or grated
• 2 cups heavy cream
• 1 cup finely shredded Parmesan cheese (about 3 oz.)
• Zest and juice of 2 lemons
• Kosher salt and freshly cracked pepper
• Fresh chopped parsley for garnish

How to Make Creamy Lemon Pasta

Follow these simple steps to create restaurant-quality pasta right in your kitchen:

Step 1: Cook the Pasta

Bring a large pot of water to a boil and generously season it with Kosher salt (about 2–4 tablespoons). This is your first chance to infuse flavor into the pasta itself. Add the pappardelle noodles and cook according to the package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water—this will help bind the sauce to the noodles later.

Step 2: Start the Sauce

While the pasta is boiling, heat the butter and olive oil in a large sauté pan over medium-low heat. Add the minced garlic along with a pinch of salt and pepper. Stir frequently and cook for about one minute until fragrant. Be careful not to let the garlic brown—it should remain soft and aromatic.

Step 3: Simmer the Cream

Whisk in the heavy cream and bring it to a gentle simmer over medium heat. Let it simmer for a few minutes until it thickens slightly. Reduce the heat to medium-low to avoid scorching.

Step 4: Add Parmesan and Lemon

Remove the pan from heat and stir in the shredded Parmesan cheese. Once the cheese has melted into the sauce, add the zest and juice of two lemons. This is where the magic happens—the citrus brightens up the creamy base, creating a perfectly balanced flavor profile.

Step 5: Combine Pasta and Sauce

Add the cooked pasta to the pan along with a splash or two of reserved pasta water. Toss everything together over medium heat until the noodles are well-coated and warmed through. Adjust seasoning with more salt and pepper as needed.

Step 6: Garnish and Serve

Transfer the pasta to serving bowls and garnish with freshly chopped parsley for a pop of color. Serve immediately and enjoy every creamy, zesty bite!

Tips for Success

1. Salt Your Pasta Water: Don’t skimp on salting your boiling water—it’s a crucial step for flavorful pasta! The salt enhances the noodles and complements the sauce beautifully.
2. Save Your Pasta Water: The starchy water helps bind the sauce to the noodles and can be used to thin out the sauce if it becomes too thick.
3. Don’t Overcook the Sauce: Keep an eye on your cream while it simmers. If it gets too thick, it could lose its smooth texture. You want it just thick enough to coat the pasta evenly.
4. Adjust Consistency: If your sauce thickens too much as it cools, add a splash of reserved pasta water or heavy cream to loosen it up.
5. Make Half for Smaller Portions: This recipe yields eight servings—great if you love leftovers! But if you’re cooking for just one or two people, feel free to halve the ingredients.

Storage and Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to a week. To reheat, simply warm the pasta in a pan over low heat with a splash of cream or water to revive its creamy texture.

Nutrition Information (Per Serving)

• Calories: 415
• Sugar: 2.7 g
• Sodium: 192.5 mg
• Fat: 21 g
• Saturated Fat: 11.2 g
• Carbohydrates: 44.4 g
• Fiber: 1.9 g
• Protein: 12.4 g
• Cholesterol: 49.2 mg

Why This Recipe Works

The beauty of this creamy lemon pasta lies in its simplicity. The wide pappardelle noodles soak up every bit of the velvety sauce, while the lemon zest adds brightness that cuts through the richness of the cream and cheese. Garlic brings depth, and parsley provides a fresh finish that ties everything together.

Whether you’re cooking for yourself or entertaining guests, this dish is guaranteed to impress without requiring hours in the kitchen. Plus, its versatility means you can easily customize it—add sautéed mushrooms, grilled chicken, or roasted vegetables for extra flair.

Final Thoughts

This creamy lemon pasta is proof that simple ingredients can create extraordinary dishes. It’s comfort food at its finest—rich, flavorful, and satisfying without being overly heavy. Best of all? It’s quick enough for busy weeknights yet elegant enough for special occasions.

So grab your apron, boil some water, and let this recipe become your go-to pasta dish! If you try it out, don’t forget to leave a review and share your experience—your feedback means so much.

Happy cooking! 🍋

Creamy Lemon Pasta Recipe

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This 20-minute creamy lemon pasta is a fresh, simple meal made with just a handful of ingredients. Wide pappardelle noodles are coated in a creamy lemon garlic sauce made with heavy cream, butter, and Parmesan cheese. Make the sauce while the noodles are boiling!

• Author: Noura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Stove Top
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 pound pappardelle pasta

1/2 cup pasta water

2 tablespoons butter

2 tablespoons olive oil

3 cloves garlic, finely minced or grated

2 cups heavy cream

1 cup finely shredded Parmesan cheese (about 3 oz.)

zest and juice of 2 lemons

Kosher salt

fresh cracked pepper

fresh chopped parsley for garnish

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Instructions

1. Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions just until al dente. Reserve 1/2 a cup of pasta water.

2. While the pasta is cooking, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium-low heat. Add 3 cloves of minced garlic and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.

3. Whisk in 2 cups of heavy cream and bring to a gentle simmer over medium heat. Simmer gently over medium-low for a few minutes until the cream thickens slightly.

4. Remove from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest and juice of 2 lemons.

5. Continue stirring until the cheese melts. Season to taste with salt and pepper.

6. Stir in pasta along with a splash or two of pasta water. Cook over medium heat until warmed through. Season to taste with salt. Garnish with parsley and enjoy!

7. If you enjoyed this recipe, please leave a 5-star rating and review!

Notes

Salt your pasta water and don’t forget to save it! I usually add 2-4 tablespoons of Kosher salt to my boiling pot of water before adding the noodles. This is your first chance to season the pasta and it seriously makes a huge difference in the overall flavor of the final dish. Reserve about half a cup of pasta water and add a tablespoon or so at a time to help coat the noodles in the sauce. The starch from the pasta water allows the sauce to stick to the noodles even better. It’s also an easy way to thin the sauce a bit.

The sauce will thicken quickly as it cools. Add a splash of heavy cream or leftover pasta water to loosen up a bit. Keep this in mind when you’re cooking the sauce. You want the consistency to easily coat the noodles, even as it cools a bit, so you don’t want to let the sauce get too thick.

This recipe makes a lot of pasta! If you’re only feeding a couple people or don’t love leftovers, you can easily halve the recipe to make less. However, the leftovers of this creamy lemon pasta are DELICIOUS and will stay good in the fridge for up to a week.

Nutrition

• Serving Size: 1/8 of pasta + sauce
• Calories: 415
• Sugar: 2.7g
• Sodium: 192.5mg
• Fat: 21g
• Saturated Fat: 11.2g
• Unsaturated Fat: 9.8g
• Trans Fat: 0g
• Carbohydrates: 44.4g
• Fiber: 1.9g
• Protein: 12.4g
• Cholesterol: 49.2mg