Pasta al Limone
Pasta al Limone - a creamy, fresh and delicious pasta recipe that's perfect for summer! The creamy lemon pasta sauce is bright and zesty and super quick to make. Toss with your favourite long pasta for a delicious and quick weeknight meal!
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 585kcal
- 14 oz linguine or other long pasta (400g)
- ½ cup heavy cream (120ml)
- 1 lemon juice and zest
- 2 cloves garlic finely sliced
- 2 tablespoon butter (30g)
- ½ cup grated parmesan (25g)
- ½ cup reserved pasta water (120ml)
- salt and pepper to season
Bring a large pot of salted water to a boil and cook the pasta until al dente (around 7-8 minutes).
Meanwhile, to make the sauce add the butter to a large pan. Once melted add the sliced garlic and fry for about 1 minute until fragrant.
Add the zest and juice of one lemon and stir to combine in the garlic butter. Add the cream and parmesan and stir.
Simmer the creamy lemon sauce for 1-2 minutes until thickened slightly. Season the sauce with a pinch of salt and pepper then add the drained cooked pasta making sure to reserve some pasta water to emulsify the sauce.
Toss the pasta in the sauce adding a splash of pasta water as needed (you might not need it all), serve.
- Use a fresh lemon - don't use a lemon that feels soft it should be firm and fresh.
- Pasta - use any long pasta shape, the sauce won't coat short pasta as well.
- Use pasta water - pasta water helps to emulsify sauces and adds a lot of flavour, it's especially helpful in creamy sauces like this which can thicken quickly
- Serving & storage - serve immediately, I don't recommend reheating and do not freeze.
Calories: 585kcal | Carbohydrates: 78g | Protein: 19g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 259mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 15mg | Calcium: 190mg | Iron: 2mg