Print

20-Minute Creamy Lemon Parmesan Pasta

A tall mound of creamy lemon pasta tossed in a rich yellow sauce and topped with fresh black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant-style creamy lemon pasta in under 20 minutes using only pantry staples. This recipe creates a velvety sauce using starchy pasta water, avoiding heavy cream for a bright, zesty weeknight dinner.

Ingredients

Scale
  • 12 ounces spaghetti or linguine
  • 1 tablespoon salt (for pasta water)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup reserved starchy pasta water
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Drain the pasta and immediately add it to the skillet with the garlic butter.
  4. Add the lemon juice, lemon zest, and 1/2 cup of the reserved pasta water to the skillet. Toss constantly to combine.
  5. Remove the skillet from the heat. Gradually add the grated Parmesan cheese while tossing the pasta vigorously. The starch from the water, fat from the butter, and cheese will emulsify to create a creamy sauce.
  6. If the sauce seems too thick, add more reserved pasta water, one tablespoon at a time, until you reach a smooth, velvety consistency that coats the noodles.
  7. Season with black pepper. Taste and add more salt or cheese if needed.
  8. Serve immediately with extra Parmesan cheese on top.

Notes

  • Use high-quality Parmesan cheese; pre-grated cheese does not melt as smoothly.
  • The key to the velvety sauce is vigorous tossing off the heat to emulsify the starch, fat, and cheese.
  • For a richer sauce, substitute 2 tablespoons of the butter with 2 tablespoons of heavy cream, though this recipe focuses on the pasta water method.

Nutrition

Find it online: https://cheffinity.com/creamy-lemon-pasta-recipe-easy-quick/