Spring Comfort: Light and Creamy Lemon Pasta
This Light and Creamy Lemon Pasta is the perfect balance of richness and freshness, making it an ideal dish for spring. With zesty lemon, Parmesan, and a silky sauce, this pasta is quick, easy, and packed with bright seasonal flavors. Serve it on its own or with grilled chicken, shrimp, or roasted vegetables for a delicious meal.
Ingredients
For the Pasta:
- 12 ounces linguine or spaghetti
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- Zest of 1 lemon
- Juice of 1 large lemon
- ½ cup heavy cream or Greek yogurt
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup reserved pasta water
- Fresh parsley for garnish
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil and cook linguine or spaghetti until al dente. Reserve ½ cup pasta water before draining.
Prepare the Sauce
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon zest and juice, letting the flavors meld for 1-2 minutes.
Make it Creamy
- Reduce heat to low and stir in heavy cream (or Greek yogurt) and Parmesan cheese. Whisk everything together until smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Toss Everything Together
- Add the drained pasta to the pan and toss until evenly coated in the sauce. Season with salt, black pepper, and red pepper flakes to taste. Stir until the pasta looks glossy and well combined.
Garnish & Serve
- Finish with fresh parsley, more Parmesan, and extra lemon zest for a burst of freshness. Serve immediately and enjoy!
Notes
- For a dairy-free version, use coconut cream and nutritional yeast instead of Parmesan.
- For a protein boost, add grilled chicken or shrimp.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of water.