Easy Creamy Lemon Pasta

Key Ingredients & Substitutions

Pasta: Rigatoni works great here, but you can swap it with any pasta shape you like, such as penne, fettuccine, or even spaghetti. Whole wheat or gluten-free pasta can also work if needed.

Heavy Cream: If you’re looking for a lighter option, half-and-half or whole milk can be used instead. Just keep in mind that the sauce will be less creamy. For a non-dairy option, try almond or coconut cream, but the flavor will slightly change.

Parmesan Cheese: Freshly grated is best for a smoother sauce. If you’re out of Parmesan, consider Pecorino Romano or nutritional yeast for a dairy-free alternative. Just note that the flavor will differ slightly.

Lemon Juice & Zest: Freshly squeezed lemon juice and zest add the best flavor. If lemons aren’t available, bottled lemon juice can work, but fresh is always preferred for vibrant taste.

How Do You Make a Creamy Sauce Without Clumping?

To achieve a smooth, creamy sauce, follow these simple steps to ensure the cheese melts perfectly without clumping:

• Make sure to add the grated cheese gradually while whisking the sauce. This helps it blend smoothly.
• If the sauce gets too thick, slowly mix in the reserved pasta water until you reach your desired consistency.
• Avoid cooking the cheese on too high heat, as this can cause it to separate and clump. Medium heat is ideal.

Easy Creamy Lemon Pasta

Ingredients You’ll Need:

For The Pasta:

• 12 oz rigatoni or pasta of choice

For The Creamy Sauce:

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons lemon juice (freshly squeezed)
• Zest of 1 lemon
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste

For Garnish (Optional):

• Fresh thyme or parsley

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and cook. In no time, you’ll have a delicious creamy lemon pasta ready to enjoy!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente. Before draining, make sure to reserve about 1 cup of the pasta water. After that, drain the pasta and set it aside.

2. Make the Garlic Butter:

In the same pot you used for the pasta, melt the butter over medium heat. Then, add the minced garlic and sauté it for about 1 minute, just until it smells wonderful but isn’t browned.

3. Prepare the Cream Sauce:

Pour the heavy cream into the pot and bring it to a gentle simmer. Let it cook for 2-3 minutes while stirring occasionally. This step helps make the sauce super creamy!

4. Add Cheese and Seasoning:

Now, it’s time to add the grated Parmesan cheese to the cream. Whisk it in until the cheese melts and the sauce becomes smooth. If the sauce seems too thick, don’t worry! Just add a little bit of the reserved pasta water until it reaches your desired thickness. Then, mix in the lemon juice and zest, and finally, season with salt and pepper to taste.

5. Combine Pasta and Sauce:

Take the cooked pasta and add it to the creamy sauce. Toss everything together until the pasta is well coated in that delicious sauce. If it needs a little loosening, add more reserved pasta water as needed.

6. Serve and Enjoy:

Serve your creamy lemon pasta immediately! Top it off with some extra Parmesan cheese, a bit of lemon zest, and a sprinkle of fresh thyme or parsley if you like. Enjoy every bite of your flavorful dish!

Can I Use Different Types of Pasta for This Recipe?

Absolutely! While rigatoni is a great choice, you can use any pasta you prefer, such as fettuccine, penne, or spaghetti. Just make sure to adjust the cooking time according to the package instructions of the pasta you choose.

What if I Don’t Have Heavy Cream?

No problem! You can substitute heavy cream with half-and-half for a lighter version or use a dairy-free cream alternative like coconut cream or cashew cream. Keep in mind that using a lighter cream may result in a slightly less rich sauce.

How to Make This Dish Lighter?

If you want to lighten up the recipe, consider using less butter and cheese. You can also replace some of the cream with low-sodium vegetable broth or chicken broth. Just add the broth gradually until you achieve the desired creamy consistency without all the calories!

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of water or broth to loosen the sauce as needed. Stir occasionally until heated through.