Creamy Lemon Pasta: Quick One-Pot Comfort with Tangy Citrus Flavor
By Isabella Quinn
This creamy lemon pasta is a delightful weeknight dish that comes together in just 15 minutes. With a rich texture from heavy cream and the bright zing of fresh lemons, it’s perfect for busy families seeking comfort food without the fuss. Pasta cooks directly in the sauce, absorbing all the zesty goodness, making cleanup a breeze. Enjoy it on its own or add protein for a heartier meal.
Ingredients
- •12 oz linguine or spaghetti
- •2 cups low-sodium chicken broth (or vegetable broth for vegan option)
- •1 cup heavy cream
- •2 tablespoons unsalted butter
- •2 medium fresh lemons (zest and juice needed)
- •3 cloves garlic (minced)
- •0.5 cup Parmesan cheese (freshly grated)
- •0.5 teaspoon red pepper flakes
- •salt (to taste)
- •black pepper (to taste)
- •2 tablespoons fresh parsley (chopped)
Instructions
- 1
Zest the lemons, cut them in half, and squeeze out the juice.
- 2
Melt the butter in a large skillet over medium heat.
- 3
Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- 4
Pour in the chicken broth and heavy cream, stirring to combine.
- 5
Add the dry pasta, breaking it in half if necessary to fit.
- 6
Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered.
- 7
Stir every 2-3 minutes until the pasta is al dente, about 10-12 minutes.
- 8
Remove from heat and stir in the lemon juice and grated Parmesan until the sauce is glossy.
- 9
Season with salt and pepper to taste, then stir in the fresh parsley.
- 10
Serve immediately while hot, topping with extra Parmesan and lemon zest if desired.
