Lemon Pasta Sauce
A bright and creamy lemon pasta sauce that elevates any pasta dish with fresh citrus flavor and rich textures.
Equipment
- Medium Saucepan
- Skillet
- Whisk
Ingredients
- 8 oz angel hair pasta (225g)
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 lemon juice and zest
- 1/4 cup heavy cream or double cream
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Bring a medium saucepan of salted water to a boil. Add the angel hair pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In a skillet, melt the butter over medium heat. Add minced garlic and lemon zest, sauté for about 30 seconds without browning the garlic.
- Pour in the heavy cream and lemon juice, seasoning with salt and black pepper. Simmer for 1 minute to combine the flavors.
- Add the drained pasta to the skillet, tossing to coat. Gradually add reserved pasta water until you achieve the desired sauce consistency.
- Remove from heat and stir in the parmesan cheese and chopped parsley. Adjust the seasoning if needed before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or cream as needed.