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Creamy Lemon Garlic Pasta

Bright lemon brings fresh, zesty flavor to a silky cream sauce studded with garlic. A trending comfort dish that feels light yet indulgent.

30 minEasyServes 4380 cal/serving

Italian-AmericanDinnerStovetopVegetarian

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Ingredients

  • 1 lb fettuccine or linguine
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2/3 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 4 sprigs fresh thyme
  • 2 tbsp fresh basil, torn

Instructions

  1. 1

    Cook 1 lb fettuccine or linguine in salted boiling water until al dente, about 10 minutes. Drain, reserving 1 cup pasta water.

  2. 2

    Melt 2 tbsp butter in a large skillet over medium heat.

  3. 3

    Add 4 cloves minced garlic and cook until fragrant, about 1 minute.

  4. 4

    Pour in 1/4 cup fresh lemon juice and cook for 1 minute to warm.

  5. 5

    Add 1/2 cup chicken broth and 4 sprigs fresh thyme. Simmer for 3 minutes.

  6. 6

    Reduce heat to low and stir in 2/3 cup heavy cream. Simmer gently for 2 minutes.

  7. 7

    Add cooked pasta and 1 tsp lemon zest. Toss well, adding pasta water a bit at a time to reach desired consistency.

  8. 8

    Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with 1/2 tsp salt and 1/8 tsp white pepper.

  9. 9

    Divide into bowls and garnish with 2 tbsp torn fresh basil. Serve immediately.

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Questions

Is there a substitute for Parmesan in Creamy Lemon Garlic Pasta?

The entry for Creamy Lemon Garlic Pasta calls for 1/4 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Creamy Lemon Garlic Pasta dairy-free?

Yes. The dairy in Creamy Lemon Garlic Pasta is 2 tbsp butter, 2/3 cup heavy cream, 1/4 cup Parmesan cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Creamy Lemon Garlic Pasta gluten-free?

Yes. The gluten in Creamy Lemon Garlic Pasta is 1 lb fettuccine or linguine. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Creamy Lemon Garlic Pasta?

One serving (the recipe makes 4) is about 380 calories, with 13 g protein, 44 g carbohydrate and 16 g fat, plus 2 g fiber and 420 mg sodium.

How long does Creamy Lemon Garlic Pasta keep?

Refrigerate what is left of Creamy Lemon Garlic Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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