From the Cook
From the Cook
From the Cook
1/4
Creamy Lemon Pasta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
2
|
In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3
|
Pour in heavy cream and bring to a gentle simmer.
4
|
Add lemon juice and season with salt and pepper.
5
|
Add cooked pasta to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
6
|
Stir in Parmesan cheese and continue tossing until the sauce is smooth and creamy.
7
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Serve immediately with extra Parmesan and a crack of black pepper if desired.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining, as it's the secret to creating a silky, emulsified sauce that perfectly coats your pasta.
- Lemon Zest Boost 🍋Microplane the lemon zest directly into the sauce before adding juice to extract maximum citrus oils and intensify the bright, aromatic flavor profile.
- Garlic Technique 🧄Mince garlic finely and sauté it gently in butter and olive oil just until fragrant, being careful not to brown, which can make it bitter and harsh.
- Cheese Emulsification 🧀Remove the pan from direct heat when adding Parmesan to prevent clumping, and stir continuously to create a smooth, creamy sauce.
- Acid Balance 🥄Taste and adjust the lemon juice at the end, adding small amounts incrementally to achieve the perfect bright, tangy balance without overwhelming the cream.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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