Name: Creamy Lemon Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz pasta of choice (spaghetti, fettuccine, or linguine); 1 tablespoon olive oil or butter; 2 garlic cloves, minced; 3/4 cup heavy cream; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1/3 cup grated Parmesan cheese; Salt, to taste; Black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh parsley or basil (optional)

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I love this Creamy Lemon Pasta because it’s bright, comforting, and incredibly satisfying without feeling heavy. The silky sauce clings perfectly to the pasta, and the fresh lemon adds a light, zesty flavor that keeps the dish feeling fresh and balanced. It’s one of my favorite meals to make when I want something quick yet elegant.

Why You’ll Love This Recipe

I like this recipe because it comes together fast with simple ingredients I usually already have. I enjoy how the lemon cuts through the creaminess, creating a pasta that feels rich but not overwhelming. It’s perfect for busy weeknights or when I want a cozy meal that still feels special.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Pasta of choice
Olive oil or butter
Garlic
Heavy cream
Lemon juice
Lemon zest
Parmesan cheese
Salt
Black pepper
Red pepper flakes (optional)
Fresh parsley or basil (optional) Creamy Lemon Pasta

Directions

I start by cooking the pasta in well-salted water until al dente. Before draining, I reserve some of the pasta water.

While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat. I add the garlic and cook it gently until fragrant, being careful not to let it brown.

I pour in the heavy cream and let it simmer lightly. I stir in the lemon juice and lemon zest, then season with salt, black pepper, and red pepper flakes if I want a little heat.

I add the cooked pasta directly to the skillet and toss everything together. I add grated Parmesan cheese and a splash of reserved pasta water as needed to create a smooth, creamy sauce that coats the pasta evenly.

I remove the pan from the heat and finish with fresh herbs if I’m using them.

Servings And Timing

This recipe makes about 2 to 3 servings.
Preparation takes around 5 minutes, cooking time is about 15 minutes, and total time comes to roughly 20 minutes.

Variations

I sometimes add sautéed mushrooms or spinach for extra texture and color. When I want more protein, I mix in grilled chicken, shrimp, or chickpeas. I also enjoy swapping heavy cream for half-and-half when I want a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce. Creamy Lemon Pasta

FAQs

Can I use milk instead of cream?

I can, but the sauce won’t be as rich. I usually thicken it with extra Parmesan if I use milk.

Does lemon juice curdle the cream?

I add the lemon juice slowly over low heat and find it blends smoothly without curdling.

What pasta works best for creamy lemon sauce?

I like using spaghetti, fettuccine, or linguine because they hold the sauce well.

Can I make this pasta vegan?

I make it vegan by using plant-based cream, olive oil, and dairy-free Parmesan.

Is this pasta very lemony?

I find it balanced, but I can always adjust the lemon juice and zest to taste.

Conclusion

I enjoy making Creamy Lemon Pasta because it’s quick, comforting, and full of bright flavor. It’s a simple dish that feels elegant and satisfying every time, and it’s one I come back to whenever I want a cozy meal with a fresh twist.