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Lemon pasta is simplicity at its best. This is a favorite in Southern Italia where you can find lemons growing everywhere. It is also a favorite here in Irvine when you have a neighbor that brings you bags of fresh lemons right off their backyard trees!!! I’m a lucky girl.
Since this is all about the lemons, get the best lemons you can find. Big, plump, organic lemons from a neighbor, farmer’s market or your supermarket will be great.
Make sure you use the good cheese (Not the container you buy in the supermarket…you know who you are!!!) it does make a difference.
You can use half and half in this recipe if you want to lighten it up just slightly and feel free to use the pasta noodle of your choice (spaghetti, fettuccini and linguini all work great).
This is a great starter pasta to your meal and works great as a side dish with some grilled fish or chicken and is perfect with a roast chicken.
To get started on this recipe, bring a large pot of heavily salted water to a boil. Add the linguini or pasta shape of your choice to the water and cook per the package’s instructions. Drain the pasta but save a cup of the hot pasta water to help make the sauce.
Meanwhile, while the pasta is cooking, add the butter to a large skillet over medium heat. Once the butter is melted, add the lemon zest and juice of lemons to the skillet. Add about 1/2 cup of the hot pasta water and bring to a simmer. Season with salt and pepper.
Add the pasta to the skillet and toss together so all the pasta is coated in the sauce. Add the heavy cream and another 1/4 cup of the hot water and stir into the pasta. Check the consistency. If it is a little dry, add a little more water.
Remove the skillet from the heat and add the grated cheese. Mix in the cheese and again check if it needs a little more water. Taste. Season with more salt and black pepper if needed.
Serve on a platter or in individual shallow pasta bowls sprinkled with the parsley and garnished with the lemon slices. Have extra Parmesan on the side for your guests. Enjoy.
If you are a pasta lover like I am, be sure to check out some of my favorite pasta recipes and give them a try. If you try this recipe, be sure to leave your comments below.
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Shrimp, Linguine & Fresh Tomato Sauce
Tagliatelle with Shrimp, Capers, Lemon and Heirloom Cherry Tomatoes
Lemon Pasta
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Linguini pasta (or your favorite noodle shaped pasta)
- 4 Lemons, zested and the juice of 3 of these lemons
- 4 Tbsp. Butter
- 1/4 Heavy cream
- 1/2 Freshly grated Parmesan cheese, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- Thin lemons slices to garnish (optional)
- 2 Tbsp. Fresh Italian parsley to garnish, chopped (optional)
Instructions
- Bring a large pot of heavily salted water to a boil. Add the linguini or pasta shape of your choice to the water and cook per the package’s instructions. Drain but save a cup of the hot pasta water to make the sauce.
- Meanwhile, while the pasta is cooking, add the butter to a large skillet over medium heat. Once the butter is melted, add the lemon zest and juice of lemons to the skillet. Add about 1/2 cup of the hot pasta water and bring to a simmer. Season with salt and pepper.
- Add the pasta to the skillet and toss together so all the pasta is coated in the sauce. Add the heavy cream and another 1/4 cup of the hot water and stir into the pasta. Check the consistency. If it is a little dry, add a little more water.
- Remove the skillet from the heat and add the grated cheese. Mix in the cheese and again check if it needs a little more water. Taste. Season with more salt and black pepper if needed.
- Serve on a platter or in individual serving bowls sprinkled with the parsley and garnished with the lemon slices. Have extra Parmesan on the side for your guests. Enjoy.
