Cals: 20
– Protein: 20
– Carbs: 20
– Fats: 20
– 10 mins
Creamy Lemon Garlic Pasta
Picture this: the zesty tang of fresh lemons, the warmth of roasted garlic, and the indulgent creaminess of al dente pasta. A dish so simple, yet so bursting with flavor, that it becomes your go-to for a quick, satisfying meal.
Creamy Lemon Garlic Pasta Recipe
Creamy Lemon Garlic Pasta is the perfect balance of rich and bright flavors. It’s an effortless yet gourmet dish that feels like a celebration of fresh ingredients. The combination of zesty lemon, roasted garlic, and a velvety sauce coating the pasta makes every bite luxurious. Whether you’re cooking for yourself or hosting a dinner party, this pasta will be the showstopper on the table.
Story Behind the Recipe
I first discovered this dish while traveling through the coastal towns of Italy. In every small café, there seemed to be a variation of this pasta, each with its unique twist. The recipe quickly became a staple in my kitchen, reminding me of sun-soaked afternoons near the Mediterranean, where the ingredients were always fresh, and the cooking, always simple. This dish has since evolved into a family favorite, reminding us of the simplicity and beauty of Italian cuisine.
Featured Ingredients
Lemon: The star of this dish. Fresh lemon juice and zest bring a bright, citrusy flavor that cuts through the richness of the cream.
Garlic: Roasted garlic adds a warm, deep, and slightly sweet flavor, balancing the acidity of the lemon and enhancing the creamy sauce.
Heavy Cream: The cream gives the sauce its luxurious texture, enveloping the pasta in a rich, velvety embrace that ties all the flavors together.
Cooking Steps
1.Prep the ingredients: Begin by roasting the garlic. Slice the top off a garlic bulb, drizzle with olive oil, wrap it in foil, and roast it in the oven at 375°F (190°C) for about 30-35 minutes. This step brings out the natural sweetness of the garlic.
Cook the pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Add your favorite pasta (spaghetti or fettuccine work best) and cook until al dente. Drain, but save a cup of pasta water.
Make the sauce: In a large pan, melt butter over medium heat. Squeeze the roasted garlic into the butter and stir, letting it melt and infuse. Add heavy cream, lemon juice, and lemon zest, stirring frequently until the sauce thickens.
Combine: Toss the cooked pasta into the sauce, ensuring every strand is coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
Serve: Top with freshly grated Parmesan, cracked black pepper, and a sprinkle of parsley for color.
Tip: If you want a more pronounced lemon flavor, add extra zest. Don’t forget to taste the sauce and adjust the seasoning before tossing the pasta.
Ingredients:
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 1 pound (450g) spaghetti or fettuccine
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- Zest and juice of 2 lemons
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta until dente, drained, reserving 1 cup of pasta water.
- In a large pan, melt butter over medium heat. Squeeze the roasted garlic into the butter and stir. Add the heavy cream, lemon juice, and zest, stir the sauce to reach thicken aimed.
- Toss the cooked pasta into the sauce, adding reserved pasta water if needed.
- Serve with Parmesan, cracked pepper, and parsley.
Pro Tips/Notes:
- Roasting the garlic gives it a mellow, sweet flavor. If you’re short on time, you can use minced garlic instead, but the flavor will be sharper.
- Pasta water is crucial to the texture of the sauce. It helps thin the sauce while also making it cling to the pasta better.
- Storing leftovers: This pasta can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or cream to loosen the sauce.
Variations:
- Vegetarian: This dish is naturally vegetarian, if you added protein, you can toss in some roasted chickpeas or tofu.
- Gluten-free: Substitute regular pasta with your favorite gluten-free pasta to make this dish gluten-free without sacrificing flavor.
Print Recipe
Creamy Lemon Garlic Pasta
Picture this: the zesty tang of fresh lemons, the warmth of roasted garlic, and the indulgent creaminess of al dente pasta. A dish so simple, yet so bursting with flavor, that it becomes your go-to for a quick, satisfying meal.
Ingredients
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 1 pound 450g spaghetti or fettuccine
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- Zest and juice of 2 lemons
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F (190°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 1 cup of pasta water.
- In a large pan, melt butter over medium heat. Squeeze the roasted garlic into the butter and stir. Add the heavy cream, lemon juice, and zest, and stir until the sauce thickens.
- Toss the cooked pasta into the sauce, adding reserved pasta water if needed.
- Serve with Parmesan, cracked pepper, and parsley.
- Pro Tips/Notes:
- Roasting the garlic gives it a mellow, sweet flavor. If you’re short on time, you can use minced garlic instead, but the flavor will be sharper.
- Pasta water is crucial to the texture of the sauce. It helps thin the sauce while also making it cling to the pasta better.
- Storing leftovers: This pasta can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or cream to loosen the sauce.
