Can I use a different type of pasta?

Absolutely. Fettuccine, linguine, tagliatelle, or even spaghetti work beautifully with the creamy lemon sauce.

How long does Creamy Lemon Pasta keep?

Store leftovers in an airtight container in the refrigerator for up to one week.

Why did my sauce separate?

This usually happens when the sauce gets too hot or cools too quickly. Reheating gently with a splash of cream or pasta water often helps bring it back together.

Can I make it less lemony?

Yes. Start with one lemon and taste as you go. You can always add more lemon, but you can't take it back once it's in the sauce.

Can I make this ahead of time?

The sauce is best enjoyed fresh, but leftovers reheat surprisingly well. Add a little cream or reserved pasta water while warming to restore the silky texture.

Is Creamy Lemon Pasta vegetarian?

Yes. As written, this recipe is completely vegetarian and packed with rich flavor.

Creamy Lemon Pasta: Amazing 20-Minute Delight

Name: 20-Minute Creamy Lemon Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound pappardelle pasta; 1/2 cup reserved pasta water; 2 tablespoons butter; 2 tablespoons olive oil; 3 cloves garlic, finely minced; 2 cups heavy cream; 1 cup finely shredded Parmesan cheese; Zest of 2 lemons; Juice of 2 lemons; Kosher salt, to taste; Fresh cracked black pepper, to taste; Fresh chopped parsley, for garnish

Description

This Creamy Lemon Pasta is a quick and comforting Italian-inspired dinner made with pappardelle noodles tossed in a rich lemon garlic cream sauce. Fresh lemon juice, Parmesan cheese, butter, and garlic create the perfect balance of bright and creamy flavors, making it an easy weeknight meal that feels restaurant-worthy.

Ingredients

Scale

1 pound pappardelle pasta
1/2 cup reserved pasta water
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, finely minced
2 cups heavy cream
1 cup finely shredded Parmesan cheese
Zest of 2 lemons
Juice of 2 lemons
Kosher salt, to taste
Fresh cracked black pepper, to taste
Fresh chopped parsley, for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat the butter and olive oil in a large skillet over medium-low heat.
Add the minced garlic, salt, and pepper. Cook for 1 minute until fragrant.
Whisk in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Remove from heat and stir in the Parmesan cheese, lemon zest, and lemon juice.
Stir until the cheese melts completely and the sauce becomes smooth.
Add the cooked pasta and toss to coat. Stir in a splash or two of reserved pasta water as needed.
Return to medium heat and cook for 1-2 minutes until warmed through.
Season to taste with additional salt and pepper.
Garnish with fresh parsley and serve immediately.

Notes

Salting the pasta water is essential for flavorful pasta.

Reserve pasta water to help create a silky sauce that clings to the noodles.

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

For a milder lemon flavor, start with the juice of one lemon and add more to taste.

If the sauce thickens too much, add a splash of heavy cream or pasta water when reheating.

Leftovers can be stored in the refrigerator for up to 5-7 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 535
Sugar: 3g
Sodium: 290mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 49g
Fiber: 2g
Protein: 14g
Cholesterol: 95mg