This creamy lemon pasta is a bright, flavorful weeknight favorite that balances indulgence with simplicity.
Featuring a luscious parmesan and cream sauce with zesty lemon, it’s rich in protein and healthy fats from the cheese and cream while remaining quick and fuss-free.
Perfect for busy nights, it’s satisfying, comforting, and easy to prepare in under 30 minutes.
Creamy Lemon Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 skillet or sauté pan (medium-high heat)
- 1 whisk
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 8 ounces rigatoni or penne pasta
- 2 tablespoons unsalted butter
- ½ tablespoon all-purpose flour
- 1 small garlic clove minced
- ¼ cup chicken or vegetable broth or dry white wine
- 2 teaspoons fresh lemon juice
- Zest of 1/2 lemon
- 1 cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- Salt to taste
- Black pepper to taste
- Optional garnish: chopped fresh parsley and extra parmesan
Instructions
- Prepare the Pasta Base: Fill a large pot with water and generously season it with salt. Bring the water to a rolling boil over high heat. Add your pasta—rigatoni or penne works best—and cook according to the package directions until it reaches al dente texture, firm but tender. Stir occasionally to prevent sticking. Reserve about a cup of pasta water before draining, as it may be helpful later to adjust the sauce consistency. Drain the pasta and set aside.
- Melt the Butter for the Sauce: While the pasta cooks, place a medium-high heat skillet on the stove. Add the butter and allow it to melt completely, swirling the pan gently to coat the bottom evenly. Make sure the butter does not brown; it should stay golden to maintain a smooth, creamy base for the sauce.
- Create the Roux: Sprinkle the flour over the melted butter, stirring constantly with a whisk or wooden spoon. Cook this mixture for 1-2 minutes, allowing the raw flour taste to cook off. The roux will thicken slightly and develop a gentle nutty aroma, forming the foundation for your creamy sauce.
- Build the Flavor with Aromatics: Add the minced garlic to the roux and sauté for 30-60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. Immediately pour in the chicken or vegetable broth—or dry white wine if using—while whisking continuously. This liquid will loosen the roux and help develop a rich, flavorful sauce.
- Add Lemon Brightness: Stir in the fresh lemon juice and lemon zest, allowing the sauce to bubble lightly for about one minute. The lemon adds a zesty, fresh note that balances the richness of the cream and parmesan. Whisk constantly to fully incorporate the citrus flavors.
- Incorporate the Cream: Reduce the heat to medium. Slowly pour in the heavy cream while continuously whisking to prevent lumps. Let the mixture gently simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to your desired consistency. The cream will create a silky texture that coats the pasta beautifully.
- Enrich with Parmesan Cheese: Remove the skillet from the heat and stir in the freshly grated parmesan cheese. Mix until the cheese melts completely and the sauce becomes creamy and smooth. Taste the sauce and season generously with salt and freshly ground black pepper. Adjust seasoning according to your preference; the parmesan provides saltiness, so taste first before adding more.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to coat each piece of pasta evenly. If the sauce feels too thick, gradually add a tablespoon or two of the reserved pasta water to loosen it to a silky, creamy consistency. This also helps the sauce cling better to the pasta.
- Final Touches and Garnish: Transfer the pasta to serving plates or a large serving bowl. Garnish with freshly chopped parsley for color and freshness, and sprinkle extra parmesan if desired. Serve immediately while hot, allowing the creamy, tangy flavors to shine.
- Serving Suggestions: Pair this pasta with a light green salad, roasted vegetables, or garlic bread for a complete meal. It also reheats well for next-day lunches, though the sauce may need a small splash of cream or pasta water to restore its perfect consistency.
Notes
- Cook pasta al dente for the best texture and sauce absorption.
- Use freshly grated parmesan for smoother, richer flavor.
- If the sauce thickens too much, add a splash of reserved pasta water to loosen it.
- Adjust lemon juice and zest gradually to balance the creamy sauce without overpowering it.
- Heavy cream is recommended; lower-fat alternatives may curdle when combined with lemon.
- For extra flavor, garnish with fresh parsley and additional parmesan before serving.
- Perfect for quick weeknight meals or simple entertaining.
Chef’s Secrets to Creamy Excellence
The secret to a truly silky sauce lies in building layers of flavor carefully.
Start by making a proper roux with butter and flour, which guarantees a stable, lump-free cream sauce.
Whisk constantly when adding liquids and cream to maintain smoothness.
Using heavy cream rather than a lower-fat alternative prevents curdling when combined with lemon juice.
Additionally, incorporating the pasta water helps the sauce cling beautifully to every noodle, enhancing the overall richness without heaviness.
Serving Suggestions for Maximum Enjoyment
This pasta shines as a standalone meal or as part of a simple Italian-inspired dinner.
Pair it with a crisp green salad dressed lightly in lemon vinaigrette to complement the pasta’s creamy tang.
Garlic bread, roasted asparagus, or sautéed zucchini are excellent side options.
For a heartier meal, serve with grilled chicken, shrimp, or a light piece of fish.
Garnish generously with parsley or extra parmesan for visual appeal and added flavor layers.
Storage Tips for Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of cream or reserved pasta water to restore the sauce’s creamy texture.
Avoid microwaving at high heat, as this can cause the sauce to separate.
For longer storage, the cooked pasta and sauce can be frozen separately for up to one month; thaw overnight in the refrigerator and reheat gently before serving.
Frequently Asked Questions
1. Can I use a different pasta shape?
Yes! While rigatoni or penne work best for holding the creamy sauce, other pasta like fusilli, farfalle, or cavatappi can be used without affecting the flavor. Choose shapes that capture sauce well.
2. Is there a dairy-free alternative?
Traditional heavy cream is recommended for the best texture. If needed, coconut cream or cashew cream can be substituted, though the flavor and thickness may slightly change.
3. How can I make this recipe lighter?
You can reduce richness slightly by using half-and-half, but be cautious—lemon can cause lighter creams to curdle. Using extra flour to thicken can help maintain a smooth sauce.
4. Can I prepare this pasta ahead of time?
Yes, you can prep the sauce and cook the pasta separately. Store both in the refrigerator and combine just before serving, adding a little pasta water to refresh the sauce.
5. How do I prevent the sauce from separating?
Always cook the sauce gently and avoid high heat once cream is added. Whisk constantly, and if adding lemon juice, do so gradually to prevent curdling. Incorporating some pasta water can also help stabilize the sauce.
