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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,205 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - unsalted butter
dash - olive oil
3 cloves - garlic
¼ cup - dry white wine
1 ¼ cups - heavy cream
1 tsp - salt
Black pepper
¼ tsp - onion powder
¼ tsp - garlic powder
¼ tsp - chili flakes
1 tbsp - dried parsley parsley
1 - juice of lemon
½ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
¼ cup - reserved pasta water

Instructions

Cook pasta in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
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.
Deglaze the pan with white wine and let simmer for 1–2 minutes to reduce slightly.
Pour in heavy cream and bring to a simmer. Stir in salt, pepper, garlic powder, onion powder, chili flakes, and parsley.
Add lemon juice and mix well.
Add Parmesan and mozzarella cheeses, stirring until melted and smooth.
Add cooked pasta and reserved pasta water. Toss until pasta is fully coated in sauce.
Serve hot, topped with extra Parmesan and a squeeze of fresh lemon juice.

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