Parmesan Lemon Pasta (Printable)
Creamy pasta with fresh lemon zest and grated Parmesan, ready in 25 minutes.
# What You Need:
→ Pasta
01 - 14 oz spaghetti or linguine
→ Sauce
02 - ½ cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 garlic cloves, finely minced
08 - ¼ cup pasta cooking water (reserved)
→ Garnishes
09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
11 - Extra Parmesan cheese, for serving
12 - Chopped fresh parsley or basil (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the lemon zest and juice, allowing the mixture to warm through for about 30 seconds.
04 - Add the drained pasta to the skillet and toss to coat. Gradually add the grated Parmesan, stirring constantly. Pour in the reserved pasta water little by little, mixing until the sauce becomes creamy and clings to the pasta.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan and fresh herbs if desired.
# Expert Hints:
01 -
- This dish comes together in under 30 minutes, making it perfect for those evenings when you want something special but do not have hours to spend at the stove.
- The combination of bright lemon and salty Parmesan creates this incredibly satisfying flavor that feels both light and indulgent at the same time.
02 -
- Do not let your garlic brown or it will turn bitter and throw off the delicate balance of flavors.
- The pasta water is absolutely essential for creating that restaurant quality silky sauce that actually clings to the noodles.
03 -
- Room temperature ingredients help the sauce emulsify more easily, so take your butter and cream out of the fridge before you start cooking.
- Grate your lemon zest before juing the lemon, it is so much harder to zest a fruit that has already been squeezed.