Italian Lemon Pasta
Cook
15 mins
Prep Time
10 mins
Total Time
25 mins
Serves
4
Ingredients
- 1 lb spaghetti
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- Zest of 3 large lemons
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh basil leaves, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons pasta cooking water (reserved)
Kitchen Tools Needed:
- Large pot for pasta
- Large skillet or saucepan
- Colander
- Microplane or fine grater for zest
- Whisk
- Tongs or pasta fork
- Measuring cups and spoons
Steps
- Cook the Pasta: Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
- Prepare the Lemon Base: While pasta cooks, zest and juice the lemons. Set aside. Finely chop parsley and slice basil leaves.
- Make the Sauce: In a large skillet or saucepan over medium-low heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. Add lemon zest and cook for another 30 seconds.
- Add Cream and Cheese: Pour in heavy cream and bring to a gentle simmer. Remove from heat and gradually whisk in grated Parmesan cheese until smooth and creamy.
- Combine Pasta and Sauce: Add drained hot pasta to the skillet with the cream sauce. Toss gently to coat. Add lemon juice gradually, tossing continuously. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
- Finish and Season: Remove from heat. Add fresh parsley, basil, salt, pepper, and red pepper flakes if using. Toss everything together until well combined.
- Serve: Transfer to serving bowls immediately. Garnish with additional Parmesan cheese and fresh herbs. Serve with extra lemon wedges if desired.
Macros:
Total Calories: 540
Carbs: 60g
Proteins: 17g
Fats: 20g