Description
This creamy lemon pasta recipe is a quick and easy meal perfect for weeknights. It features rigatoni or penne tossed in a smooth, zesty lemon-parmesan sauce made with simple ingredients like butter, garlic, broth, cream, and freshly grated parmesan cheese. The bright lemon zest balances the richness of the sauce, creating a deliciously satisfying pasta dish.
Ingredients
Pasta
- 8 ounces uncooked rigatoni or penne pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon all-purpose flour
- 1 small clove garlic, minced
- 1/4 cup broth (chicken or vegetable)
- 2 teaspoons lemon juice
- Zest of 1/2 lemon
- 1 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
Garnish (optional)
- Fresh parsley, chopped
- Extra grated parmesan cheese
Instructions
- Cook Pasta: Boil a large pot of salted water. Add the rigatoni or penne and cook according to the package instructions until al dente, usually about 10-12 minutes.
- Make Roux: While the pasta cooks and has about 10 minutes remaining, melt 2 tablespoons of butter in a skillet over medium-high heat. Once melted, sprinkle in 1/2 tablespoon of flour and cook, stirring frequently, for 1-2 minutes to eliminate the raw flour taste.
- Add Aromatics and Liquids: Stir in the minced garlic followed by the 1/4 cup of broth, lemon juice, and lemon zest. Allow the mixture to bubble gently for about 1 minute to combine flavors.
- Prepare Cream Sauce: Whisk in 1 cup of heavy whipping cream and continue cooking the sauce for a few minutes until it thickens to your desired consistency.
- Finish Sauce: Remove the skillet from heat and stir in 1/3 cup freshly grated parmesan cheese. Season generously with salt and black pepper according to taste.
- Toss Pasta in Sauce: Drain the pasta, reserving a tablespoon of pasta water. Add the pasta to the skillet and toss gently to coat the noodles evenly in sauce. If the sauce is too thick, add the reserved pasta water to loosen it slightly.
- Garnish and Serve: Garnish with additional parmesan cheese and chopped fresh parsley if desired. Serve the creamy lemon pasta immediately for best flavor and texture.
Notes
- Use rigatoni or penne as they hold the sauce well, though other pasta shapes like penne or fusilli can also work.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a lighter sauce, you can substitute half-and-half in place of heavy cream, but the sauce will be less rich.
- Be careful not to overcook the pasta; al dente is ideal for best texture with the creamy sauce.
- Adding reserved pasta water helps adjust the sauce consistency and helps it cling better to the pasta.
- Fresh lemon zest and juice provide brightness; adjust amounts to your preference for tanginess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
