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Creamy Lemon Spring Pasta
This Creamy Lemon Spring Pasta is zesty, cheesy, and the perfect way to welcome warmer days. Garlic and white wine create the aromatic base for a rich lemon cream sauce, balanced with Parmesan and mozzarella. A dash of chili flakes and fresh lemon juice brighten the dish, while the unique pasta shape holds the sauce beautifully. Finished with extra cheese and lemon zest, it’s a refreshing yet indulgent bowl of comfort.
Creamy Lemon Spring Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
- Step 2
In a large skillet, melt butter with a dash of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Step 3
Deglaze the pan with white wine and let simmer for 1–2 minutes to reduce slightly.
- Step 4
Pour in heavy cream and bring to a simmer. Stir in salt, pepper, garlic powder, onion powder, chili flakes, and parsley.
- Step 5
Add lemon juice and mix well.
- Step 6
Add Parmesan and mozzarella cheeses, stirring until melted and smooth.
- Step 7
Add cooked pasta and reserved pasta water. Toss until pasta is fully coated in sauce.
- Step 8
Serve hot, topped with extra Parmesan and a squeeze of fresh lemon juice.
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Per serving
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