Quick and easy to make, this simple lemon pasta recipe, also called pasta al Limone in Italy, is the perfect weeknight dinner. Made with butter, fresh lemon, garlic, and parmesan, this vegetarian spaghetti is bursting with flavor.
PROCESS:
- First, let’s cook our pasta. In a large pot, boil water and cook pasta according to package instructions until al dente. Reserve some pasta water for later, use it to create a creamy sauce!
- Next, sauté garlic cloves and chili flakes in butter and create rich creamy sauce.
- Once the sauce is ready add the cooked pasta and a splash of lemon juice, parmesan cheese and simmer on low till all flavors come together.
Here’s what you are going to need to make it:
Butter: Adds richness and flavor to the sauce. It serves as the base for sautéing the garlic and helps create a creamy texture.
Crushed Garlic: Provides a strong, aromatic flavor that’s essential in this dish. Fresh garlic adds a wonderful depth and warmth to the sauce.
Chili Flakes: These add heat and a bit of spice to the dish. You can adjust the amount based on your preference for spiciness.
Heavy Cream: The star of the sauce! It gives the dish its creamy texture and rich flavor. Heavy cream has a high fat content, which helps the sauce coat the pasta beautifully.
Salt: Enhances all the flavors in the dish. Be sure to taste as you go to find the right balance.
Lemon Juice and Zest: The juice adds a refreshing acidity that balances the richness of the cream. Lemon zest contributes a bright, fragrant flavor without the acidity, giving the dish an uplifting note.
Parmesan Cheese: Adds a nutty, savory flavor that complements the creamy sauce. It also helps thicken the sauce and adds depth. Freshly grated cheese melts better than pre-grated varieties.
Pasta: You can use any type of pasta you like spaghetti, fettuccine. The pasta absorbs the flavors of the sauce and makes the dish hearty and satisfying.
INGREDIENTS:
- 1 pound fettuccine or spaghetti
- 6-8 (crushed) Garlic cloves
- 1 ¼ cup heavy cream
- ½ cup finely grated Parmigiano-Reggiano
- 4 tablespoons butter (unsalted)
- 2 ½ tablespoons fresh lemon juice
- 1 ¼ teaspoon lemon zest
- 1 teaspoon chili flakes
- Salt to taste
INSTRUCTIONS:
Step 1: Boil Your Pasta
- Bring a pot of salted water to a boil and cook your pasta according to the package instructions.
Step 2: Melt the Butter
- In a large skillet add butter, set it over medium heat and let it melt, stirring occasionally. You want it to become bubbly and fragrant.
Step 3: Add the Garlic
- Once your butter has melted, toss in the crushed garlic. Let it simmer for about 20 seconds.
Step 4: Adding the spices
- Now, sprinkle in the chili flakes and stir everything together on low heat. This will add a nice kick to your sauce, so adjust the amount based on how spicy you like it!
Step 5: Adding cream
- Pour in the heavy cream and season with a pinch of salt. Give it a good stir, then add the lemon juice and zest. Raise the heat to medium and bring the mixture to a gentle simmer. You want to keep an eye on it stirring occasionally to make sure it doesn’t stick. As your pasta cooks, allow the cream mixture to reduce and thicken a bit about a quarter of its original volume in 8-10 minutes. Stir it often to keep it nice and smooth.
Step 6: Adding Cheese
- When your sauce has thickened up nicely, add the grated Parmesan cheese. Stir it in over low heat until it melts and creates a creamy texture that clings to the pasta.
Step 7: Combine Pasta and Sauce
- Once your pasta is done cooking, drain it and use tongs to toss it directly into the skillet with the cream sauce. Make sure every strand of pasta is coated in that luscious sauce!
Step 8: Final touches and serving
- Plate your creamy garlic pasta right away. For a final touch, sprinkle some extra chili flakes, a bit more Parmesan, and a dash of lemon zest on top.
Tips and Notes:
- Fresh garlic, lemon, and high-quality Parmesan cheese can make a big difference in flavor. Avoid pre-minced garlic for the best taste.
- Feel free to customize the amount of chili flakes based on your heat preference. You can also add a pinch of red pepper flakes for a little extra kick.
- Keep an eye on your pasta while it cooks. Aim for al dente, as it will continue to cook slightly when tossed with the sauce.
- Before draining your pasta, reserve a cup of the cooking water. If your sauce is too thick, you can add a bit of this starchy water to reach your desired consistency.
- When adding the cream, keep the heat on medium-low. High heat can cause the cream to separate or curdle. A gentle simmer is key for a smooth sauce.
- You can add sautéed vegetables (like spinach, mushrooms, or cherry tomatoes) or proteins (like grilled chicken or shrimp) to make the dish even more hearty.
- If you have leftovers, store the pasta and sauce separately to prevent the pasta from becoming mushy. Reheat gently on the stove with a splash of cream or reserved pasta water.
- For extra flavor and presentation, consider adding fresh herbs like parsley or basil as a garnish when serving.
- For a lighter version, you can substitute half-and-half for heavy cream, but the sauce may be less creamy.
- Always taste your sauce as you go. This allows you to adjust the seasoning and flavors to your liking before serving.
