Description
Creamy Lemon Pasta is a zesty, comforting dish featuring al dente rigatoni or penne pasta coated in a luscious lemon-infused cream sauce enriched with butter, garlic, Parmesan cheese, and a hint of chicken or vegetable broth. This quick and easy stovetop recipe delivers bright citrus flavor balanced by decadent creaminess, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked rigatoni or penne pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon all-purpose flour
- 1 small clove garlic, minced
- 1/4 cup chicken broth or vegetable broth (or dry white wine)
- 2 teaspoons lemon juice
- Zest of 1/2 lemon
- 1 cup heavy cream or whipping cream
- 1/3 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Garnish (optional)
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to package instructions until al dente. Reserve about a tablespoon of pasta water before draining.
- Make the Roux: When the pasta has about 10 minutes left to cook, melt the butter in a skillet over medium-high heat. Sprinkle in the flour and stir continuously for 1-2 minutes to cook off the raw flour taste and form a roux.
- Add Aromatics and Liquids: Stir in the minced garlic, then pour in the chicken or vegetable broth (or wine), lemon juice, and lemon zest. Let the mixture bubble gently for about 1 minute to meld the flavors.
- Incorporate Cream: Whisk in the heavy cream and cook for several minutes, stirring frequently, until the sauce thickens to your preferred consistency.
- Finish the Sauce: Remove the skillet from heat, then stir in the grated Parmesan cheese. Season generously with salt and pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss well to coat. If the sauce is too thick, add reserved pasta water gradually to achieve desired creaminess.
- Garnish and Serve: Garnish with extra Parmesan cheese and freshly chopped parsley if desired. Serve immediately to enjoy the creamy, zesty flavors at their best.
Notes
- This recipe yields 4 reasonably-sized portions with enough sauce. For heartier appetites or without side dishes, consider doubling the recipe.
- Do not substitute heavy cream with lower fat dairy like half-and-half or milk, as the lemon may cause curdling and require more flour for thickening.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg
