Print

20-Minute Creamy Lemon Parmesan Pasta

A fork lifts spaghetti coated in rich, creamy lemon pasta sauce, garnished with parsley and pepper.
Print Recipe

Make a quick, zesty, and rich pasta dish using lemon, Parmesan, and garlic in under 20 minutes.

Ingredients

Scale
  • 12 oz spaghetti or linguine
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup heavy cream (optional, for extra richness)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy cooking water. Drain the pasta.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Add the lemon juice, lemon zest, and 1/4 cup of the reserved pasta water to the skillet. Stir well.
  4. Add the drained pasta to the skillet. Toss to coat.
  5. Remove the skillet from the heat. Stir in the Parmesan cheese and heavy cream (if using). Add more reserved pasta water, one tablespoon at a time, until the sauce coats the pasta smoothly and reaches your desired consistency.
  6. Season generously with salt and black pepper.
  7. Serve immediately, topped with extra Parmesan cheese and fresh parsley.

Notes

  • For a brighter flavor, use fresh lemon juice only. Bottled juice changes the taste.
  • If you skip the heavy cream, the sauce will rely on the starch from the pasta water and cheese for creaminess.
  • Use high-quality Parmesan cheese for the best melting and flavor.

Nutrition

Find it online: https://sundayflavor.com/creamy-lemon-pasta/