Creamy Lemon Pasta
Directions
- 1Boil a salted pot of water and cook the pasta al dente according to package directions.
- 2Melt the butter in a skillet over medium-high heat, then stir in the flour to make a roux, cooking for 1-2 minutes.
- 3Add the minced garlic, broth (or wine), lemon juice, and lemon zest to the skillet and let it bubble for 1 minute.
- 4Whisk in the heavy cream and simmer until the sauce has thickened to your liking.
- 5Stir in the parmesan cheese and remove the skillet from the heat, then season with salt and pepper to taste.
- 6Drain the pasta, reserving a little pasta water if needed, and toss the pasta with the sauce in the skillet until coated.
- 7Garnish with extra parmesan and chopped fresh parsley before serving.
Ingredients
- 8 ounces rigatoni or penne pasta
- 2 tbsp butter
- 1/2 tbsp flour
- 1 small clove garlic, minced
- 1/4 cup chicken broth, vegetable broth, or dry white wine
- 2 tsp lemon juice
- 1/2 lemon lemon zest
- 1 cup heavy or whipping cream
- 1/3 cup parmesan cheese, freshly grated
- salt (optional)
- pepper (optional)
- fresh parsley, chopped (optional)
- extra parmesan cheese (optional)
Equipment
potskilletwhiskmicroplane zester or gratergrater
Tips
- If the sauce gets too thick, add a little bit of the pasta water to thin it out.
- Do not substitute the heavy cream with lower fat alternatives like half-and-half or milk, as the lemon will likely cause the sauce to curdle.
- You can add shrimp or cooked chicken if you want to add protein to the dish.
- If serving as a main course for very hungry people, it is recommended to double the recipe.
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