Lemon Parmesan Pasta
This quick and creamy dish features tender pasta tossed in a smooth lemon and garlic cream sauce, finished with fresh parmesan!
Ingredients
- 8 ounces gemelli pasta (or pasta of your choice)
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- ½ cup yellow onion (finely diced)
- 3 large garlic cloves (minced)
- 1 pinch kosher salt (plus more to taste)
- 2 teaspoons lemon zest (about 1 lemon)
- 3 to 4 tablespoons freshly squeezed lemon juice (about 1 lemon)
- ½ cup heavy cream
- ¼ cup freshly grated parmesan cheese (plus extra for serving)
- 1 tablespoon minced fresh parsley
- to taste red pepper flakes (optional)
- up to 1 cup reserved pasta water
Instructions
- Fill a pot with water, add a palmful of sea salt, and bring to a boil. Cook the pasta according to package instructions, reserving 1 cup of starchy pasta water before draining.
- In a skillet over medium-low heat, add olive oil and butter. Once melted, add onion, garlic, and a pinch of kosher salt. Sauté until onions are soft and translucent.
- Stir in red pepper flakes and lemon zest, then add lemon juice and heavy cream. Simmer gently while the pasta cooks.
- Add the drained pasta to the sauce, sprinkle in parmesan cheese, and toss to combine. If the sauce is too thick, stir in reserved pasta water until creamy.
- Adjust salt to taste and serve warm, topped with extra parmesan and parsley.
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Notes
This dish is best enjoyed immediately for the best texture and flavor!