With its velvety tagliatelle coated in a homemade lemon sauce, this Creamy Lemon Pasta strikes the perfect balance between a rich creaminess and zesty freshness! Whether enjoyed as a comforting weeknight meal or for a special occasion, you’ll love this easy-to-make pasta dish with less than 10 ingredients!
As a seasoned Italian cook, I can vouch that pasta and lemon are a match made in heaven. The natural brightness of lemon zest and juice effortlessly cuts through the richness of pasta dishes, adding a refreshing twist to each bite. It brings a delightful contrast, where the pasta's comforting texture meets the zingy, vibrant notes of lemon, creating a dish that is both hearty and refreshing at the same time!
One of the best features of this recipe is how easy it is to make. The ingredient list is short, with pasta, whipping cream, lemons, garlic, butter, parmigiano reggiano, and parsley—some of which you may already have on hand!
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Lemon Pasta Sauce
The homemade creamy lemon sauce combines the richness of cream with the brightness of lemon. This sauce is created by infusing whipping cream with lemon zest and juice. Its velvety texture holds onto the pasta, infusing each strand with a creamy, citrusy flavor that adds depth and a delightful tang, elevating the dish to a whole new level.
Tagliatelle pasta, with its long, flat ribbons, offers a perfect canvas for absorbing and holding onto the creamy lemon sauce, ensuring each bite is infused with flavor. Its broad shape not only provides a satisfying texture but also pairs well with the citrusy brightness of the sauce, creating the perfect blend of taste and texture.
This dish shines as an ideal option for a quick weeknight meal that you can whip up without sacrificing flavor. From a laid-back family dinner to an impromptu special occasion, creamy lemon pasta is both sophisticated and comforting!
And if you love this velvety pasta dish, be sure to check out Creamy Mushroom Pasta, or Creamy Ricotta Pasta!
Why You’ll Love This Recipe
- Experience the magic of tangy lemon zest and juice blending seamlessly with the creamy richness of the sauce, creating a burst of refreshing flavor.
- With common kitchen staples and a straightforward process, you'll effortlessly craft a restaurant-quality dish in no time.
- Whether for cozy family dinners or gatherings with friends, the delicate lemony aroma and velvety texture of the pasta make it a go-to choice for a range of occasions.
Ingredients You’ll Need
- Tagliatelle Pasta - Serves as the hearty base of the dish, providing a satisfying texture that holds onto the creamy lemon sauce.
- Heavy Whipping Cream - Forms the velvety foundation of the sauce, lending a luxurious and indulgent creamy texture that beautifully binds together the lemony notes and other ingredients.
- Lemon Juice & Zest - The lemon juice and zest infuse the dish with a burst of citrusy freshness and tangy aroma, cutting through the richness of the cream.
- Garlic Cloves - Imparts a subtle yet aromatic background flavor to the sauce, enhancing the savory undertones.
- Butter - Contributes richness and a smooth mouthfeel to the sauce, complementing the creaminess while also providing a hint of nutty richness that balances the acidity of the lemon.
- Parmigiano Reggiano - Adds a complex depth of umami and a savory saltiness to the dish, enhancing the overall flavor.
- Minced Parsley - Brings a pop of color and a fresh herbal note that balances with the lemon, imparting a touch of vibrancy.
- Salt - Highlights the flavors of all the ingredients, ensuring a balanced and well-rounded dish that delights the palate.
How To Make Creamy Lemon Pasta
Cook the pasta: Bring a large pot of water to a boil. Add the salt, followed by the pasta. Let it cook until just before al dente, as it will finish cooking in the sauce. Reserve one cup of pasta water for the sauce.
Assemble the sauce: Melt butter in a large pan over medium heat. Add in the whole garlic cloves and saute until they are fragrant for 1-2 minutes. Add the lemon zest, lemon juice, cream, and salt. Let the sauce cook for a few minutes before removing the garlic cloves.
Add pasta: Add the pasta to the pan and mix it into the sauce with tongs, coating each piece. Add pasta water, Parmigiano Reggiano, and parsley. Mix until combined.
Garnish and serve: Add to a serving plate while hot and top with additional Parmigiano, parsley, and lemon zest. Enjoy!
Recipe Tips
- If you’d like a more pronounced garlic flavor, you can mince the garlic instead of toasting the whole cloves and leave it in the pan.
- Boil the tagliatelle pasta until it's just before al dente, as it will continue cooking in the sauce later, ensuring a desirable texture.
- Gradually heat the heavy whipping cream over medium heat to achieve a creamy, velvety sauce without curdling.
- Save pasta water to adjust the sauce thickness and help it cling perfectly to the pasta when combined.
- Consider the saltiness of Parmigiano Reggiano when adjusting the seasoning, aiming for a balanced flavor profile that doesn't overpower.
- If the pasta is not cooked by the time your sauce is finished, you can turn the heat down to a low simmer until it's finished.
Variations
- Experiment with different herbs like thyme, basil, or chives. Add them while cooking the cream for an herb-infused twist that complements the lemony notes beautifully.
- For a seafood-inspired version, add cooked shrimp, scallops, or smoked salmon to the pasta in the final stages.
- Swap out tagliatelle for spaghetti, linguine, or fettuccine if that's what you have on hand. The sauce adapts seamlessly to different pasta shapes.
- Enhance texture and flavor with toasted pine nuts, sliced almonds, or breadcrumbs as a topping. The added crunch complements the creamy pasta and zesty sauce.
- Infuse a hint of heat by adding red pepper flakes or finely chopped chili pepper during the sauce preparation, creating a spicy contrast with the citrusy notes.
- Sautéed mushrooms, such as cremini or shiitake, bring an earthy depth to the dish.
Storage Instructions
To store any leftover creamy lemon pasta, transfer it to an airtight container and refrigerate for up to 3 days. When reheating, gently warm it on the stovetop over low heat, adding a splash of cream or pasta water to revive its creamy consistency.
Freezing is not recommended as the cream sauce will separate when thawed, creating an undesirable texture.
More Easy Pasta Recipes
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Recipe
Creamy Lemon Pasta
Ingredients
- 225 g tagliatelle pasta
- 225 mL whipping cream
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- 2 garlic cloves
- 2 tablespoon unsalted butter
- ¼ cup parmigiano reggiano grated, plus more for garnish
- ½ tablespoon parsely minced, plus more for garnish
- salt to taste
Instructions
- Bring a large pot of water to boil, salt it and add the pasta in. Let it cook until just before al dente (it will finish cooking in the sauce)
- While the pasta is cooking, melt butter in a large pan over medium heat. Add in the whole garlic cloves and cook until they are fragrant, a few minutes. If you’d like a more pronounced garlic flavour, you can mince the garlic and leave it in.
- Add the lemon zest, and lemon juice.
- Add in the cream and salt. Let the sauce cook for a few minutes. Remove the garlic cloves.
- By this time, the pasta should be ready to add to the sauce. If it’s not, you can turn down the heat on the sauce until the pasta finishes cooking.
- Add the pasta to the pan, and mix it into the sauce with tongs. Add pasta water, parmigiano reggiano and parsley. Mix once more.
- Plate, and top with additional parmigiano, parsley and lemon zest. Enjoy!
Kathleen says
Made this today! I was thinking of ommiting the cream but when I did eventually add it, I realized it balanced out the tartness of the lemon. Paired it with pan fried salmon and it was the perfect lunch!
Pina says
Thanks Kathleen! I'm so glad you liked it!