Creamy Lemon Pasta: Quick One-Pot Comfort with Tangy Citrus Flavor
By Isabella Quinn
Servings
4
This lemon cream pasta is a 15-minute weeknight dinner recipe. Lemons and cream add flavor to this pasta dish loved by both adults and children. This recipe is a convenient choice for families with limited time. Cooking the pasta in the sauce helps it absorb the lemon flavor and simplifies cleanup. This pasta dish can be served as a main course with a side protein dish.
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)
- •½ cup Parmesan cheese (freshly grated)
- •½ 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.
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