Craving a quick, flavorful meal with minimal cleanup? This Lemon Parmesan Pasta is your answer! Made in one pan, it combines bright lemon, rich Parmesan, and creamy sauce for a dish that’s both simple and elegant. Perfect for busy weeknights or a light dinner, this Lemon Parmesan Pasta comes together fast with pantry staples. Let’s get cooking and bring some zest to your table!
Why You’ll Love This Recipe
- One-pan magic—less mess, more flavor.
- Bright lemon cuts through creamy richness.
- Ready in under 30 minutes.
- Simple ingredients, restaurant-quality taste.
- Customizable with as much lemon as you like.
Tools Needed
To whip up this Lemon Parmesan Pasta, you’ll need a few essential kitchen tools. Missing anything? Visit Our Shop for quality gear to make cooking a snap!
- Wide pan: Perfect for cooking pasta and sauce together (Serious Eats guide to top skillets).
- Vegetable peeler: For wide lemon strips.
- Zester: To capture fine lemon zest.
- Fork: Ideal for stirring pasta without sticking.
- Knife: To chop garlic finely.
Ingredients
Here’s what you’ll need for this delicious Lemon Parmesan Pasta (serves 4):
- 2 lemons (3 wide peel strips, zest, and juice)
- 2 tbsp butter (divided)
- 3 cloves garlic, chopped
- ½ tsp salt
- ½ tsp black pepper (plus extra for garnish)
- 12 oz pasta (spaghetti or linguine works well)
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese (plus extra for garnish)
- Fresh parsley, chopped (optional garnish)
Directions
Follow these steps to make your Lemon Parmesan Pasta:
- Prep Lemons: Peel 3 wide strips from one lemon (avoid pith), then zest and juice both lemons.
- Cook Garlic: Melt 1 tbsp butter in a wide pan over medium heat. Sauté garlic until fragrant and golden (about 1 minute).
- Cook Pasta: Add 3 cups water, lemon strips, salt, and pepper to the pan. Add pasta, pressing gently to submerge as water heats. Bring to a boil and stir with a fork for 7 minutes until nearly al dente.
- Add Cream: Stir in heavy cream and cook, stirring, for 3 more minutes until pasta is al dente.
- Finish Sauce: Turn off heat. Stir in remaining 1 tbsp butter, 3 tbsp lemon juice (adjust to taste), zest, and Parmesan. Cover and let stand 5-8 minutes to thicken.
- Serve: Plate in shallow bowls, garnish with extra pepper, zest, Parmesan, and parsley if desired.
Expert Tips for Perfect Lemon Parmesan Pasta
- Stir constantly to prevent pasta from sticking.
- Taste and adjust lemon juice for your preferred zing.
- Let it rest off heat to meld flavors and thicken sauce.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Common Mistakes to Avoid
- Overcooking pasta: Stop at al dente—it finishes in the sauce.
- Too much pith: Bitter—peel carefully.
- Skipping the rest: Sauce won’t thicken properly.
Variations
Make this Lemon Parmesan Pasta your own with these twists:
- Add sautéed shrimp or chicken for protein.
- Toss in baby spinach for greens.
- Use red pepper flakes for a spicy kick.
Storage and Reheating
- Storage: Refrigerate in an airtight container for 3 days.
- Reheating: Warm on the stove with a splash of cream or water.
- Freezing: Not recommended—cream sauce may separate.
FAQs
- Can I use half-and-half instead of cream?
Yes, but it’ll be less rich. - What pasta works best?
Long strands like spaghetti or linguine are ideal. - How much lemon juice?
Start with 3 tbsp—add more to taste. - No Parmesan?
Pecorino Romano is a good substitute. - Can I skip the butter?
Yes, but it adds depth—use olive oil instead.
Conclusion
This Lemon Parmesan Pasta is a fast, zesty dish that delivers big flavor with little effort. Creamy, tangy, and oh-so-satisfying, it’s a one-pan winner for any night. Try it out and grab kitchen essentials at Our Shop for more easy recipes!
