Parmesan Lemon Pasta (Print)
Creamy lemon Parmesan pasta ready in 25 minutes. Perfect light yet satisfying Italian meal.
# What You’ll 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 Tips:
01 -
- It comes together in under 30 minutes using pantry staples you probably already have
- The sauce creates itself in the pan right alongside the pasta, no separate roux or reduction needed
02 -
- The sauce thickens quickly off heat, so work fast once you add the cheese and pasta water
- Room temperature butter incorporates more smoothly than cold straight from the fridge
03 -
- Zest your lemon before juicing it, much easier to handle the whole fruit when it still contains all its juice
- Grate the Parmesan while the pasta cooks so everything is ready to go at the same time