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20-Minute Creamy Lemon Garlic Parmesan Pasta

A close-up of perfectly twirled creamy lemon pasta topped with fresh parsley and lemon zest in a white bowl.
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Make a bright, zesty, and creamy lemon pasta dish quickly for a weeknight meal.

Ingredients

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  • 12 oz pasta (spaghetti or linguine)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions. Before draining, reserve about 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  3. Reduce the heat to low. Pour in the heavy cream and 1/2 cup of the reserved pasta water. Stir well.
  4. Stir in the lemon juice and lemon zest. Season with salt and pepper. Let the sauce simmer gently for 2 minutes, stirring constantly.
  5. Remove the skillet from the heat. Add the cooked pasta and the grated Parmesan cheese. Toss everything together quickly until the sauce coats the pasta evenly and becomes creamy. Add a splash more pasta water if the sauce seems too thick.
  6. Serve immediately. Top each portion with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer flavor, use fresh lemon juice instead of bottled.
  • If you do not have heavy cream, you can substitute with half-and-half, but the sauce may be slightly thinner.
  • Use a microplane for the zest to get fine, flavorful pieces.

Nutrition

Find it online: https://epicureempire.com/creamy-lemon-pasta-recipe/