Description
A bright and creamy lemon pasta that can be prepared in advance and quickly reheated for a fresh, flavorful meal anytime. This easy recipe combines zesty lemon, garlic, and Parmesan cheese for a perfect balance of tangy and savory flavors.
Ingredients
12 ounces dried spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
Reduce the heat to low and add the heavy cream, lemon juice, and lemon zest to the skillet. Stir to combine and warm through for 2 to 3 minutes.
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet along with the reserved pasta water and butter. Toss everything together gently to coat the pasta evenly with the sauce.
Remove from heat and stir in the chopped fresh parsley.
Allow the pasta to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or cream if needed to loosen the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes